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Four Mushroom Saute over Creamy Polenta printer friendly version email to a friend TIP: If fresh porcini and shiitake mushrooms are not available, use dry and reconstitute in warm water. Use the mushroom-infused water in place of chicken or vegetable broth

Prep Time: 20 minutes, Cook Time: 30 minutes, Serves 6

2 tbsp. Wild Oats Extra Virgin Olive Oil
2 tbsp. Wild Oats Organic Unsalted Butter
1 large organic yellow onion, finely chopped
4 cloves garlic, minced
8 oz. cremini mushrooms, sliced
8 oz. white mushrooms, sliced
4 oz. shiitake mushrooms, sliced
4 oz. porcini mushrooms, sliced
1 tbsp. fresh basil, finely chopped
1 tbsp. fresh thyme, finely chopped
1/4 c. dry sherry
2 c. chicken, vegetable or mushroom broth
2 c. organic polenta
Sea salt and freshly cracked black pepper to taste
1/2 c. organic heavy cream
2/3 c. aged asiago cheese, grated
fresh basil or thyme for garnish

Heat a large sauté pan over medium heat. Add oil and butter. Sauté onion and garlic until soft, about 5 minutes. Add mushrooms and cook for about 5 minutes. Stir in herbs and sherry. Season with salt and pepper. Set aside. In a large saucepan, bring broth to a boil. Slowly add polenta. Simmer 10 minutes, stirring regularly. The polenta will be thick and creamy, adjust creaminess and add more stock if necessary. Stir in cream and cheese. Season with salt and pepper. Divide polenta between six bowls, top with mushrooms and garnish with fresh basil or thyme.

Nutrition Facts
Per Serving (301g): Calories 350 (190 from fat) 21g total fat, 10g saturated fat, 0g trans fat, 45mg cholesterol, 570mg sodium, 29g carbohydrate, 4g dietary fiber, 5g sugars, 11g protein

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