Creamy Mushrooms over Polenta

I chose a modified version of duxelles for the Marx Challenge featuring the dried porcini mushrooms.  The blend can be used in multiple dishes, including Beef Wellington, and topping off steaks, grits, or polenta.  Mine is served over creamy polenta for a dish that is savory and satisfying.

  

Creamy Mushrooms over Polenta

by Judy Dawson

Prepare the duxelles: 
4 Tablespoons butter
2 shallots, finely chopped (not just an individual bulb, but the entire head)
1/2 pound mushrooms (I used a mixture of cremini, shiitake, and Marx Dried Wild Porcini Mushrooms)
1/4 cup dry sherry
salt and pepper to taste
1/3 cup heavy cream

In skillet, melt butter and saute shallots till partially cooked.  Add fresh mushrooms.  Meanwhile, reconstitute dried Marx mushrooms in a bit of warm water in a cup.  When soft, add to skillet mixture.  Add sherry, salt and pepper, and heavy cream and cook down a bit.

Prepare the polenta:

1 Tablespoon kosher salt

1 cup instant polenta

1/2 cup shredded Parmesan cheese
4 Tablespoons butter

In a saucepan, bring 4 cups of water and the salt to a boil.  Add polenta, stirring constantly, and cook till thickened, approximately 3 minutes.  Stir in Parmesan and butter.

To serve--Place a serving of polenta on dish and spoon creamy mushroom mixture over.  Enjoy!