Preparation:
1. In bowl soak porcini mushrooms in about 1 cup boiling water for 30 minutes. Meanwhile cut stems from shiitake mushrooms and discard; trim stem ends from cremini mushrooms; rinse both kinds of mushrooms to remove sand. Thickly slice mushroom. Coarsely chop onion.
2. In a 12 inch skillet over medium heat, cook the onion in 1 Tbsp olive oil and 3 Tbsp water until tender and browned; set aside.
3. In same skillet, over medium heat, in hot butter and 1 Tbsp olive oil, cook shiitake and cremini mushrooms with oregano, pepper and 1/2 tsp salt for 10 minutes, stirring occasionally.
4. While mushrooms are cooking, drain porcini, reserving 3/4 cup soaking liquid. Rinse porcini to remove sand; chop.
5. Return onion to skillet, stir in porcini and their soaking liquid; heat to boiling. Boil 1 minute to thicken slightly. Keep warm while preparing polenta.
6. In a 3 qt saucepan over high heat, heat milk, 1/2 tsp salt, and 2 cups water to boiling. Reduce heat to low; gradually sprinkle in cornmeal, stirring constantly.
7. Cook, stirring, 5 minutes or until thick. Stir in Parmesan. Serve Polenta topped with mushroom mixture. Garnish with oregano. |
