Rosso's Wild Mushroom Salad with Burrata and Mascarpone Polenta

Ingredients

• 1/2 pound fresh chanterelle mushrooms
• 1/2 pound fresh morel mushrooms
• 1/2 pound button mushrooms
• 1/4 cup olive oil
• 1 teaspoon fresh rosemary leaves, chopped
• Zest from 2 lemons
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 3 cups chicken stock
• 1 cup whipping cream
• 2 cups ground polenta
• 3 tablespoons Parmesan cheese
• 4 rounds of burrata cheese, each cut in half Extra-virgin olive oil
• Parmesan cheese, grated