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Braised Mushrooms with Mozzarella Polenta

Prep Time 20 minutes
Cook Time 45 minutes

Ingredients
  

Braised Mushrooms

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 shallots halved and thinly sliced
  • 4 cloves garlic minced
  • 450 g 16oz cremini mushrooms, halved
  • 450 g 16oz shiitake mushrooms, stems removed and halved
  • 225 g 8oz white button mushrooms
  • 1 teaspoon salt
  • 1 cup dry red wine
  • 10-12 sprigs fresh thyme

Mozzarella Polenta

  • 5 cups water
  • 1 cup polenta
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 3 bay leaves
  • 1 1/2 cup mozzarella shredded
  • 1/2 cup parmesan shredded
  • 3 tablespoons unsalted butter

Instructions
 

For the mushrooms

  • Heat butter and olive oil over medium heat in a deep, cast iron skillet. Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about 2 minutes more.
  • Working in batches, add the mushrooms to the pan and sauté until thoroughly browned. Repeat until all of the mushrooms are amber in color but not cooked through.
  • Cram all of the mushrooms into the skillet, sprinkle with salt and add the wine. Using butcher's twine, gather the sprigs of thyme together to form a bundle. Add the thyme to the pot. Bring the wine to a boil and reduce the heat to low. Cover the pot and let simmer for 30 minutes.
  • Remove the cover and increase the heat to medium. Cook until the liquid in the pot is reduced by half, about five minutes.
  • Remove the pot from the heat, cover and set aside until ready to serve.

For the Polenta

  • Whisk the water, polenta, oil, salt and bay leaves together in a large saucepan. Place the pan over medium-high heat. While whisking constantly, cook until the mixture becomes homogeneous and thickens, about ten minutes.
  • Switch to a wooden spoon and reduce the heat to medium-low. There should be just a few bubbles breaking the surface of the polenta. Continue to cook the polenta, stirring frequently, until glossy and smooth. The polenta should readily pull away from the sides of the pot when stirred if ready. This should take about 10-15 minutes.
  • Remove them polenta from the heat and stir in the mozzarella, butter and parmesan.
  • Transfer the polenta to a platter and top with the braised mushroom. Garnish with micro greens and parmesan curls, if desired.