Mushroom and Polenta Potpie

marthastewart.com

Deb V

1 ounce dried porcini mushrooms

1 ¼ cups boiling water

3 tablespoons unsalted butter

1 clove garlic, peeled and minced

1 medium shallot, peeled and minced

10 ounces white-button mushrooms

1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake

3 tablespoons all-purpose flour

1 cup dry red wine

1 tablespoon tomato paste

¼ cup heavy cream

2 tablespoons chopped parsley

2 tablespoons chopped fresh thyme

1 teaspoon salt, plus more to taste

Freshly ground black pepper

3 ½ cups milk

1 ½ cups instant polenta

½ cup freshly grated Parmesan cheese, plus more for sprinkling

3 large eggs, separated

1 teaspoon salt

Directions at marthastewart.com

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