On Sep 29, 1:25*pm, ImStillMags > wrote:
> This is one of my favorite mushroom dishes using the wonderful
> chanterelles we get here. *It's also great with morels or any wild
> mushrooms.....even 'domestic' ones.
>
> * * * * * * * * *RAGOUT
>
> * *2 * * * * * *tablespoons * * * * * *butter
> * *2 * * * * * *tablespoons * * * * * extra virgin olive oil
> * *4 * * * * * * * * * * * * * * * * * * * * * *shallot -- finely
> chopped
> * *2 * * * * * *cloves * * * * * * * * * *garlic -- minced
> * *6 * * * * * *ounces * * * * * * * * * chanterelle mushrooms --
> halved
> * *6 * * * * * *ounces * * * * * * * * * oyster mushrooms -- halved
> * *6 * * * * * *ounces * * * * * * * * * shiitake mushrooms -- sliced
> thick
> * * * * * * * * * * * * salt and fresh ground pepper
> * *1 * * * * * *cup * * * * * * * * * * * * chicken stock
> * *2 * * * * * *large * * * * * * * * * * * thyme sprigs
>
> * * * * * * * * * * * * POLENTA
>
> * *2 * * * * * *cups * * * * * * * * *whole milk
> * *2 * * * * * *cups * * * * * * * * *chicken stock or vegetable stock
> * *2 * * * * * *tablespoons * * * *butter
> * *1 * * * * * *cup * * * * * * * * * *polenta
> * 1/2 * * * * *cup * * * * * * * * * *heavy cream
> * *2 * * * * * tablespoons * * * * mascarpone cheese
> * 1/2 * * * * teaspoon * * * * * * *rosemary -- finely chopped
> * 1 /2 * * * *teaspoon * * * * * * *thyme -- finely chopped
> * 1/2 * * * * teaspoon * * * * * * *parsley -- finely chopped
> * 1/2 * * * * teaspoon * * * * * * *marjoram -- finely chopped
> * *1 * * * * * tablespoon * * * * * parmesan cheese -- grated
> * * * * * * * * * * * * plus more shredded parm for serving
> * * * * * * * * * * * * salt and pepper
>
> MAKE THE RAGOUT
> 1. In deep skillet, melt half the butter and half the olive oil, add
> half the shallots and garlic and all of the chanterelles and oyster
> mushrooms and cook over med-high heat stirring occasionally till
> softened and golden, about 6 minutes. *Set aside.
> 2. *Melt the remaning butter and olive oil , add the remaining
> shallots and garlic and
> the shitake mushrooms and cook over medium high heat till softened and
> golden,
> about 6 minutes.
> 3. *Return all the mushrooms to the same skillet and season with salt
> and pepper
> and cook for one minute. *Add the chicken stock and thyme and simmer
> for 5 minutes.
> Keep warm.
>
> MAKE THE POLENTA
> 1. In a large saucepot, combine the milk, stock and butter and bring
> to a boil.
> 2, Whisk in the polenta and cook over low heat stirring constantly
> with a wooden spoon till very thick, about 8 minutes.
> 3. Remove from heat and stir in heavy cream, mascarpone, herbs and
> parmesan. *Season with salt and pepper.
>
> Spoon the polenta on to plates and top with mushroom ragout, top with
> shredded parmesan and sprig of herbs.
>
> http://www.hizzoners.com/recipes/lun...my-polenta-wit...

That sounds awesome- thanks! Do you ever go chantrelle hunting? I know
there are lots here in S. Puget sound area...