Wild Mushroom Medley with Creamy Goat Cheese Polenta

Instructions

1. Clean the mushrooms, trim the stems, and cut them into 1/4-inch slices. Set aside.
2. Soak the dried mushrooms in the warm water until softened and rehydrated, 20 to 25 minutes. Strain the soaking liquid, reserving 1/2 cup and blot the mushrooms dry. Chop roughly and set aside.

Tip: When you’re using the soaking liquid from dried mushrooms in your recipe, it’s best to use a shallow bowl for soaking. This allows you to use less water, resulting in more flavorful liquid.

Make the polenta:

1. While the mushrooms soak, prepare the polenta. Melt the butter in a saucepan over medium-high heat. Add the garlic, sauté 1 minute, then add the milk, chicken broth and salt and pepper and bring to a boil. Add the cornmeal, whisking constantly until well blended.
2. Reduce the heat to low and cook 8 to 10 minutes, continuing to whisk frequently until thickened. Add the sage and goat cheese and stir until smooth. Remove from the heat and cover to keep warm.

Cook the mushrooms:

1. In a large skillet, heat the butter and olive oil over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the garlic and continue cooking for 1 minute longer.
2. Begin adding the mushrooms, a couple of handfuls at a time, and sauté each batch until slightly softened before adding more. Once all the mushrooms are in the skillet, season to taste with salt and pepper. Continue cooking, stirring frequently, for 5 to 6 minutes.
3. Stir in the reserved mushroom liquid and sherry, increase the heat to medium-high and simmer the mixture, stirring often, until the liquid has reduced by 1/2, 3 to 4 minutes. Adjust the seasoning if necessary, then add the thyme, sage and cream. Cook for 1 minute longer.
4. To serve, plate a serving of polenta, top with mushrooms and spoon a little of the sauce over all.