Ingredients
Mushrooms:
2 Portobello Mushrooms
½ medium Shallot
2 Tbsp. Butter
1 Tbsp. Olive Oil
3 Garlic Cloves
1/3 cup Marsala Wine
1/3 cup Chicken Stock
1 Tbsp. Mascarpone Cheese
1 tsp. Fresh Chopped Thyme
Salt
Pepper
Polenta:
1 cup Chicken Stock
1/3 cup Polenta
1 Tbsp. Butter
Salt
Pepper
1/3 cup Parmesan Cheese
❃❃ Serves 2 as Entrée – 4 as Side❃❃
Preparation
Remove the gills of the mushroom with a spoon. Slice mushrooms into strips.
Mince shallot, thyme and garlic.
Mushrooms
Add butter and olive oil to a skillet over medium high heat. Once melted add shallots, stirring, for one minute. Add mushrooms, thyme, pinch of salt, pinch of pepper and garlic and continue to cook until mushrooms start to slightly soften. Add marsala and stock and continue to cook until liquid reduces by half. Remove from heat and stir in mascarpone cheese. Season to taste with salt and pepper.
Polenta
Add chicken stock to a saucepan and bring to a boil. Once stock boils slowly add polenta whisking the entire time. Reduce heat to low and add a pinch of salt, pinch of pepper, 1 Tbsp. butter and parmesan cheese. Leave on low stirring occasionally.
Assemble
Add half of the polenta to the middle of two plates and serve mushrooms over polenta.