Browned Butter and Sage Mushrooms with Polenta

Name: Browned Butter and Sage Mushrooms with Polenta
Ingredients: Browned Butter and Sage Mushrooms; serves 3-4; 1 oz package of dried mushrooms; 8 oz chicken stock (or water); 1 1/2 pints fresh mushrooms, sliced (I used cremini, you can use any kind you like); 1 stick unsalted butter; 3 heaping Tbsp chopped fresh sage leaves; 1/3 cup Marsala wine, or dry sherry; 1/4 cup heavy cream; salt and fresh cracked black pepper; Cheesy Polenta; 1 cup polenta; 2 cups water; 2 cups milk; 1 tsp salt; Bring the milk and water and salt to a simmer in a saucepan. Slowly pour in the polenta, while stirring. Cook the polenta for about 15 minutes, until thickened.; 2 Tbsp unsalted butter; 1/2 cup grated Parmesan cheese

Browned Butter and Sage Mushrooms with Polenta was pinched from <a href="http://theviewfromthegreatisland.blogspot.com/2012/08/browned-butter-and-sage-mushrooms-with.html" target="_blank">theviewfromthegreatisland.blogspot.com.</a>

INGREDIENTS

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Browned Butter and Sage Mushrooms

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serves 3-4

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1 oz package of dried mushrooms

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8 oz chicken stock (or water)

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1 1/2 pints fresh mushrooms, sliced (I used cremini, you can use any kind you like)

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1 stick unsalted butter

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3 heaping Tbsp chopped fresh sage leaves

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1/3 cup Marsala wine, or dry sherry

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1/4 cup heavy cream

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salt and fresh cracked black pepper

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Cheesy Polenta

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1 cup polenta

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2 cups water

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2 cups milk

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1 tsp salt

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Bring the milk and water and salt to a simmer in a saucepan. Slowly pour in the polenta, while stirring. Cook the polenta for about 15 minutes, until thickened.

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2 Tbsp unsalted butter

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1/2 cup grated Parmesan cheese

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