Mushroom Ragoût over Creamy Polenta

Name: Mushroom Ragoût over Creamy Polenta
Ingredients: 1/2 oz. dried porcini (about 1/2 cup); 3 Tbs. unsalted butter; 2 Tbs. olive oil; 3 medium shallots, thinly sliced (about 1 cup); Kosher salt; 2 lb. mixed fresh mushrooms (shiitake, oyster, cremini, hen of the woods), trimmed and coarsely chopped (10 to 12 cups); 1/2 cup dry vermouth; 2 Tbs. heavy cream; 1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, thyme, chives, and sage; Freshly ground black pepper; 1 cup instant polenta; 1/4 cup mascarpone; 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)

Mushroom Ragoût over Creamy Polenta was pinched from <a href="http://www.finecooking.com/recipes/mushroom-ragout-over-creamy-polenta.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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1/2 oz. dried porcini (about 1/2 cup)

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3 Tbs. unsalted butter

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2 Tbs. olive oil

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3 medium shallots, thinly sliced (about 1 cup)

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Kosher salt

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2 lb. mixed fresh mushrooms (shiitake, oyster, cremini, hen of the woods), trimmed and coarsely chopped (10 to 12 cups)

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1/2 cup dry vermouth

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2 Tbs. heavy cream

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1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, thyme, chives, and sage

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Freshly ground black pepper

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1 cup instant polenta

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1/4 cup mascarpone

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1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)

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