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Ingredients

RAGOUT

1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 4 shallots, finely chopped
4. 2 garlic cloves, minced
5. 1/4 pound chanterelle mushrooms, cleaned and halved
6. 1/2 pound oyster mushrooms, trimmed and halved
7. 1/4 pound shiitake mushrooms, stems discarded, caps thickly sliced
8. Salt and freshly ground pepper
9. 1 cup rich chicken stock (see Note)
10. 2 large thyme sprigs

POLENTA

1. 2 cups whole milk
2. 2 cups chicken stock or low-sodium broth
3. 2 tablespoons unsalted butter
4. 1 cup instant polenta (about 7 ounces)
5. 1/2 cup heavy cream
6. 1 tablespoon mascarpone cheese
7. 1/2 teaspoon finely chopped rosemary
8. 1/2 teaspoon finely chopped thyme
9. 1/2 teaspoon finely chopped flat-leaf parsley
10. 1/2 teaspoon finely chopped marjoram
11. 1 tablespoon freshly grated Parmesan cheese, plus more for serving
12. Salt and freshly ground pepper

Description

Food & Wine