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Mushroom Fricassee with Creamy Polenta

Scott Conant
  • 405 minutes
  • Serves 4

INGREDIENTS

6

lbs Chicken bones

2 cups

Chicken reduction

1

Carrot

2

Celery stalks

1 tbsp

Chives, fresh

10 oz

Domestic and wild mushrooms, mixed

1 clove

Garlic

1

Onion, medium

1 tbsp

Preserved black truffles

2

sprigs Rosemary, fresh

4

Shallots, medium

2

sprigs Thyme, fresh

4

Tomatoes, whole canned

3 cups

Polenta, Creamy

1 cup

Polenta, coarse

1

Kosher salt

1 tbsp

Kosher salt

1 pinch

Red pepper

6 1/3 tbsp

Olive oil, extra-virgin

3 tbsp

Olive oil

4 tbsp

Butter, unsalted

4 cups

Heavy cream

1/3 cup

Parmigiano-reggiano cheese

4 cups

Whole milk

2 cups

White wine, dry