Crispy Polenta with Wild Mushrooms
Ingredients
- 1/2 pound wild mushrooms in season (I used 1/4 pound morels + 1/4 pound chanterelles)
- 1 pound prepared polenta (I let harden to form a square)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup vegetable or chicken stock
- 2 tablespoons heavy whipping cream
- 1/8 cup shaved or grated parmesan
- salt and pepper to taste
- Egg over easy (optional)
- 2 tablespoons olive oil
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