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...ushroom-ragout