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

Creamy Polenta
Milk
Hacomat
Pepper, to taste
Whole butter
Polenta "Menu"
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
#1-088 Ground White Pepper Fine
#055204 Extra Virgin Olive Oil