Mushroom Polpettine, Polenta & Basil Oil Recipe | Cruise Scoop

Ingredients

• 3 lbs Mushrooms shiitake stem removed
• 2 sprigs Whole rosemary
• 2 sprigs Whole thyme
• 1/4 Cup Extra Virgin Olive oil
• 1 Whole Egg
• 1/2 Small Onion, small dice
• 1/2 Cup Parmesan cheese
• 2 tbs Breadcrumbs
• 1 tbs Parsley Italian
• Salt & Pepper
• 1/4 lb Instant polenta
• 2 cup Water
• 1/2 tsp Salt
• 1 oz Parmesan cheese
• 1 oz Heavy cream
• 2 oz Butter
• 1/2 lb Fresh basil, stems removed
• 1 cup Extra Virgin Olive Oil