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Sherried Wild Mushrooms with Creamy Parmesan Polenta
Ingredients
  • subheading: For the mushrooms:
  • ¼ cup olive oil divided
  • 1 cup thinly sliced brown onion
  • 2 medium-sized finely minced garlic cloves
  • 1 tablespoon finely chopped fresh thyme
  • 1-½ pounds fresh mixed wild mushrooms, washed, dried and roughly chopped (I used Shitake, Maitake, Oyster & King Oyster)
  • ¼ cup dry sherry
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • subheading: For the Polenta:
  • 2-½ cups vegetable stock
  • ½ teaspoons sea salt
  • ½ teaspoon dried thyme
  • ¾ cup plus 2 tablespoons polenta coarse cornmeal
  • ¼ cup Crème fraîche
  • 2 tablespoons finely grated Parmesan cheese
  • 2 teaspoons unsalted butter
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