Ingredients
Mushroom Stew
1 oz  Shallots
1 oz  Garlic
2 oz  Sweet butter, whole
4 oz  Forest mushrooms, dried, soaked night before in warm water
1 oz  Marsala wine
4 oz  Demi Glace
1 Spring  Thyme, fresh, chopped
1 Spring  Rosemary, fresh, chopped
1 Spring  Basil, fresh, chopped
1 Spring  Oregano, fresh, chopped
Hacomat, to taste
Ground black pepper, fresh, to taste
1 oz  Lea & Perrins

Creamy Polenta
1 qt  Milk
Hacomat, to taste
Pepper, to taste
4 oz  Whole butter
16 oz Polenta "Menu"
8 oz   Heavy cream

Preparation
Mushroom Stew
Saute shallots and garlic in butter. Add the soaked, soft mushrooms and braise for 5 minutes more. Then deglaze with marsala wine, add the Demi Glace, fresh chopped herbs, adjust seasonings with Hacomat, fresh ground black pepper and Lea & Perrins. Simmer for 20 minutes on low heat. Whisk in whole butter. Keep warm.

Creamy Polenta
In a non reactive pot bring the milk to a boil, add Hacomat and pepper to taste. Add whole butter. Add 1 tablespoon to 1 cup of Polenta “Menu”, prepare as per instructions. Add the heavy cream toward the end of the cooking process. Mixture should be soft and creamy.

Setting
Place soft polenta into bowl. Pour a heaping amount of mushroom stew in the middle, place a spoon of mascarpone on tip and sprinkle with more fresh chopped herbs. Drizzle the edge of the plate with Extra Virgin Olive Oil.

Specialty Ingredients
#513 HACO-Swiss HACOMAT
#633 HACO-Swiss DEMI GLACE
#20103 Extra Virgin Olive Oil