Mushroom Fricassee with Creamy Polenta
INGREDIENTS
•
6 tablespoons plus 1 teaspoon extra-virgin olive oil
•
4 medium shallots, halved and thinly sliced lengthwise
•
Kosher salt
•
10 ounces mixed domestic and wild mushrooms, sliced or cut into bite-sized pieces (about 4 cups)
•
2 sprigs fresh thyme
•
2 cups Chicken Reduction, plus more as needed, recipe follows
•
1 tablespoon preserved black truffles, optional
•
1 tablespoon chopped fresh chives
•
Pinch of crushed red pepper
•
3 cups Creamy Polenta, recipe follows
•
6 pounds chicken bones (some meat on them is fine)
•
3 tablespoons olive oil
•
2 sprigs fresh rosemary, bruised with the dull side of a chef's knife
•
1 clove garlic, coarsely chopped
•
2 celery stalks, coarsely chopped
•
1 medium onion, coarsely chopped
•
1 carrot, coarsely chopped
•
4 whole canned tomatoes, coarsely chopped
•
2 cups dry white wine
•
4 cups heavy cream
•
4 cups whole milk
•
1 tablespoon kosher salt
•
1 cup coarse polenta
•
4 tablespoons unsalted butter
•
1/3 cup freshly grated Parmigiano-Reggiano cheese
Comments & Reviews
Just A Pinch Sweepstakes