Braised Mushrooms with Polenta

The more varieties of mushrooms the better! You can add up to 3/4 cup parmigiano or pecorino when the polenta is finished cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place dried porcini in a glass measuring cup and add enough hot water to cover them. Set aside to hydrate for 15 minutes. Reserve the soaking liquid, drain the softened mushrooms, and chop them into small pieces.

Step 2

In a large sauté pan, heat oil and butter over medium-high heat. Once butter melts, add shallot and cook until beginning to soften, about 2 minutes. Add fresh mushrooms, coat in fat, and spread in a single layer. Let cook without stirring until browned on the bottom, about 6 minutes. Stir and brown for another 3 minutes.

Step 3

Season mushrooms with salt, add tomato paste, rosemary, and thyme, and stir to combine. Add wine, scraping the bottom of the pan, and cook until mostly evaporated, about 3 minutes.

Step 4

Strain about three-quarters of mushroom soaking liquid into the pan, add broth and chopped porcini. Bring to a boil, reduce heat to low, cover, and cook for 20 minutes.

Step 5

Uncover, increase heat to medium, stir in greens. Cook until greens are tender and liquid has reduced by half, 5 to 8 minutes.

Step 6

Meanwhile, make the polenta: In a large saucepan, bring 3.5 cups water to a boil. Whisk in polenta, butter, and salt. Cook, stirring frequently, until thickened. Adjust salt to taste, then whisk in mascarpone.

Step 7

To serve: Mound polenta in four shallow bowls, top with mushrooms, sprinkle with parsley, and serve.