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Ingredients

• Polenta:
• 2 cups Vegetable Stock
• Pinch of Salt
• 1 cup Polenta
• 2 TB Unsalted Butter
• 1 cup grated Parmegiano-Reggiano; Divided
• Mushroom Rag:
• 1 oz Dried Porcini Mushrooms (1 pkg)
• 10 oz Cremini Mushrooms (AKA: Italian Brown or Baby Bellas)
• 6 oz Assorted Wild Mushrooms (Wood Ear, King Bolete, Lobster, King Oyster, Chanterelle, or more Cremini)
• 1/2 cup Extra Virgin Olive oil
• 1 Leek; chopped
• 1 Shallot; chopped
• 3 Garlic Cloves; minced
• 1 Bay leaf
• 2 tsp Fresh Thyme; chopped
• 2 tsp Fresh Oregano; chopped
• 1/2 cup Flat-Leaf Parlsey, finely chopped
• 1 TB Balsamic Vinegar

Description

You Can Use Instant Polenta If You Wish. Just Follow The Directions On The Back Of The Package, Then Stir In The Parm & Butter At The End. You Only Need 1/3 Cup Of The Mushroom Soaking Liquid, But P..

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