St. Francis Winery & Vineyards Sautéed Mushrooms over Herbed Goat Cheese Polenta
INGREDIENTS
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4 cups water
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1 1/2 cups heavy cream
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3 tablespoons finely chopped fresh chives
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3 tablespoons finely chopped fresh Italian parsley
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1 teaspoon finely chopped fresh thyme
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1/2 cup goat cheese
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1 tablespoon unsalted butter
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1 cup coarse ground polenta
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Salt and fresh cracked white pepper to taste
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Ingredients For the Mushrooms
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1 pound portobello mushrooms
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1 pound Cremini mushrooms
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3 shallots, minced
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1 tablespoon garlic, minced
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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1 cup white wine
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Salt and fresh cracked black pepper to taste
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Additional Ingredient
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Parmesan cheese, freshly grated
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