MUSHROOM POLENTA WITH PORCINI SAUCE

Mushroom Polenta with Porcini Sauce image

Provided by barbara lentz

Time 1h5m

Number Of Ingredients 21

SAUCE
1 oz dried porcini mushrooms
1 Tbsp olive oil
1 medium shallot sliced
3 clove garlic minced
1/2 c dry white wine
1 1/2 c beef stock
1 Tbsp butter melted
1 Tbsp flour
salt and pepper to taste
MUSHROOMS
3 c mixed mushrooms sliced
1 Tbsp fresh thyme leaves
olive oil
salt
POLENTA
4 c water
1 1/2 c instant polenta
1/2 tsp salt
1 c shredded parmigiano-reggiano
3 Tbsp butter

Steps:

1. Place the dried Porcini mushrooms in 1 cup warm water and let sit for 30 to 45 minutes. Drain the mushrooms through fine mesh strainer reserving the liquid. Chop up the mushrooms and set aside.
2. Preheat oven 450 degrees. Place a piece of parchment paper on a baking sheet. Place the mushrooms and thyme leaves on paper. Drizzle olive oil over the mushrooms and season with salt. Roast the mushrooms for 15 minutes. Set aside.
3. To make the sauce. Heat oil in large saucepan. Saute the shallot until softened. Add the garlic and saute another minute. Add the wine and let most evaporate. Add the Porcini mushrooms, beef broth, and reserved mushroom liquid. Boil for about 15 to 20 minutes until reduced to about 1 cup. Stir the butter and flour together to make a paste. Stir into the sauce mixture to thicken.
4. For the polenta. Add the water to a large pot. stir in the salt. Add the Instant Polenta and cook 3 minutes. Remove from heat and add the cheese and butter.
5. Serve the Polenta topped with Porcini Sauce and Roasted mushrooms