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1
In a small bowl with 1 1/2 cups warm water soak the dried mushrooms for 10 minutes.
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2
Remove the mushrooms, reserving the liquid, and coarsely chop them.
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3
Pour the liquid into a bowl through a small sieve reserving one cup.
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4
Set both aside.
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5
Meanwhile in a large pot add 1 tablespoon butter and olive oil and heat over medium heat.
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6
When the butter is melted add the shallots and saute until tender, about 4 minutes.
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7
Add the fresh mushrooms and 1 teaspoon of salt.
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8
Cook until the mushrooms start to soften, 6 minutes.
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9
Add the dried mushrooms and continue cooking for about 4 minutes more or until the mushrooms have released their liquid and are very tender.
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10
Add the vermouth and cook until it is evaporated about 2 minutes more.
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11
Add the cup of reserved mushroom water from the dried mushrooms and cook until reduced to about 13 cup of liquid.
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12
Stir in the heavy cream and 3 tablespoons of the herbs.
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13
Adjust seasoning with salt and pepper.
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14
Lower heat and keep warm.
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15
In a medium pot bring 4 1/2 cups of water to a boil.
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16
Then add cornmeal and 1 teaspoon salt and stir.
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17
Cover and cook for 5 minutes stirring occasionally.
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18
Whisk if needed to make it smooth.
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19
Whisk in the remaining 2 tablespoons butter and the mascarpone.
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20
Add the Parmesan and stir with a spoon.
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21
Serve the polenta with the mushrooms on top, sprinkled with the remaining herbs and the goat cheese.
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22
Recipe adapted from Fine Cooking Magazine.
