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1
To make the polenta, place 5 cups of water and the salt in a large saucepan and bring to a boil.
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2
Whisk in the polenta very slowly, whisking constantly to prevent lumps.
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3
Switch to a wooden spoon and lower the heat so that the polenta is just sputtering occasionally.
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4
Cook, stirring constantly, until the polenta is very thick and pulls away from the sides of the pan, 20 to 25 minutes.
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5
Stir in the butter, remove from heat, cover and set in a warm place while you cook the mushrooms.
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6
To make the mushrooms, clean each variety and remove the stem if it is fibrous.
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7
Slice any that are very large, but try to maintain their distinctive shapes.
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8
Place 2 small saute pans over medium heat and add 1 1/2 teaspoons butter and 1 1/2 teaspoons oil to each.
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9
When the butter is melted, add one variety of mushroom and 1 tablespoon of shallots to each.
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10
Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 5 to 8 minutes depending on variety.
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11
Transfer the cooked mushrooms to a warmed serving platter, placing them in piles around the edge of the platter.
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12
Cover with foil.
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13
Wipe out the skillets, add more butter and oil to each, return them to the heat and cook the remaining mushrooms in the same manner.
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14
Place a generous amount of the polenta in the middle of the platter and garnish with the parsley.
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15
Serve immediately.
