Wild Mushroom Polenta with Porcini Sauce

Ingredients

• 1 ounce dried porcini mushrooms
• 1 tablespoon extra-virgin olive oil
• 1 small shallot, peeled and finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 bay leaf
• 1 1/2 cups vegetable stock
• 1 tablespoon butter, room temperature
• 2 teaspoons all-purpose flour
• Salt
• freshly ground pepper
• 1 1/2 pounds mixed wild mushrooms (such as maitake, chanterelle, shiitake); large mushrooms torn into smaller pieces
• 1 tablespoon fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• Salt
• freshly ground black pepper
• 1/2 teaspoon salt
• 2 cups polenta
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag