Ingredients
Polenta:
- 3 cups chicken stock
- 1 cup quick cook polenta, found in Italian foods or specialty foods aisles
- 2 tablespoons butter
- 1 /4 cup grated Romano or Parmigiano
- Salt and freshly ground black pepper
Fricassee:
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 4 portobello mushroom caps, halved then thinly sliced
- 16 fresh shiitake mushrooms, coarsely chopped
- Coarse salt and black pepper
- 2 tablespoons balsamic vinegar
- 1/2 cup beef stock or broth
- 2 scallions, thinly sliced on an angle
Description
Food Network Invites You To Try This Wild Mushroom Fricassee Over Polenta Recipe From Rachael Ray.
Food Network
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