Categories: Main Dish, Mushrooms, Rachael Ray

Ingredients

• Polenta:
• 3 cups chicken broth
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 1/4 cup grated romano cheese or 1/4 cup parmigiano-reggiano cheese
• salt
• fresh ground black pepper
• Fricassee:
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 4 portabella mushroom caps, halved and thinly sliced
• 16 fresh shiitake mushrooms, coarsely chopped
• coarse salt
• 2 tablespoons balsamic vinegar
• 1/2 cup beef stock
• 2 scallions, thinly sliced at an angle

Directions

1. Bring chicken broth to a boil in a covered saucepan.

2. Meanwhile, heat a large skillet over medium-high heat; add in oil and butter.

3. When the butter melts, add mushrooms and season with salt and pepper; cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender.

4. Add in vinegar; stir to coat; the vinegar will cook away in about 1 minute.

5. Add in beef broth and scallions; toss to combine.

6. Stir polenta into boiling chicken broth until it masses; stir in butter and cheese and season with salt to taste.

7. Serve polenta topped with Mushroom Fricassee.

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