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1
In a large, deep skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
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2
Add half of the shallots and garlic and all of the chanterelles and oyster mushrooms and cook over moderately high heat, stirring occasionally, until softened and golden, about 6 minutes.
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3
Scrape the mushrooms onto a plate.
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4
In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil.
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5
Add the remaining shallots and garlic along with the shiitake mushrooms and cook over moderately high heat, stirring occasionally until softened and golden, about 6 minutes.
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6
Return all of the mushrooms to the skillet, season with salt and pepper and cook for 1 minute.
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7
Add the rich chicken stock and thyme sprigs to the skillet and simmer for 5 minutes.
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8
Discard the thyme sprigs.
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9
In a large saucepan, combine the milk, stock and butter and bring to a boil.
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10
Whisk in the polenta and cook over moderate heat, stirring constantly with a wooden spoon until thick, about 8 minutes.
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11
Remove from the heat and stir in the heavy cream, mascarpone, herbs and Parmesan.
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12
Season with salt and pepper.
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13
Spoon the polenta onto plates, top with the mushroom ragout and serve right away, passing more grated Parmesan at the table.
