Mushroom Fricassee with Creamy Polenta Recipe | Food Network UK

Name: Mushroom Fricassee with Creamy Polenta Recipe | Food Network UK
Total time: 30 min
Ingredients: 6 tablespoons plus 1 teaspoon extra-virgin olive oil; 4 medium shallots, halved and thinly sliced lengthwise; Sea salt; 10 ounces mixed domestic and wild mushrooms, sliced or cut into bite-sized pieces (about 4 cups); 2 sprigs fresh thyme; 2 cups Chicken Reduction, plus more as needed, recipe follows; 1 tablespoon preserved black truffles, optional; 1 tablespoon chopped fresh chives; Pinch of crushed red pepper; 3 cups Creamy Polenta, recipe follows; 6 pounds chicken bones (some meat on them is fine); 3 tablespoons olive oil; 2 sprigs fresh rosemary, bruised with the dull side of a chef's knife; 1 clove garlic, coarsely chopped; 2 celery stalks, coarsely chopped; 1 medium onion, coarsely chopped; 1 carrot, coarsely chopped; 4 whole canned tomatoes, coarsely chopped; 2 cups dry white wine; 4 cups heavy cream; 4 cups whole milk; 1 tablespoon sea salt; 1 cup coarse polenta; 4 tablespoons unsalted butter; 1/3 cup freshly grated Parmigiano Reggiano cheese

foodnetwork.co.uk

This mouth-watering recipe is ready in just 30 minutes and the ingredients detailed below can serve up to 4 people.

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Ingredients

6 tablespoons plus 1 teaspoon extra-virgin olive oil
4 medium shallots, halved and thinly sliced lengthwise
Sea salt
10 ounces mixed domestic and wild mushrooms, sliced or cut into bite-sized pieces (about 4 cups)
2 sprigs fresh thyme
2 cups Chicken Reduction, plus more as needed, recipe follows
1 tablespoon preserved black truffles, optional
1 tablespoon chopped fresh chives
Pinch of crushed red pepper
3 cups Creamy Polenta, recipe follows
6 pounds chicken bones (some meat on them is fine)
3 tablespoons olive oil
2 sprigs fresh rosemary, bruised with the dull side of a chef's knife
1 clove garlic, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1 carrot, coarsely chopped
4 whole canned tomatoes, coarsely chopped
2 cups dry white wine
4 cups heavy cream
4 cups whole milk
1 tablespoon sea salt
1 cup coarse polenta
4 tablespoons unsalted butter
1/3 cup freshly grated Parmigiano Reggiano cheese