Ingredients

The following ingredients have 4 Servings
  • 1-1/2 lbs fresh mushrooms (see notes)
  • 1 ounce dried mushrooms (see notes)
  • 3/4 cup warm water
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium red onion (sliced)
  • 4 cloves garlic (very finely chopped)
  • 1/2 cup sherry (or low-sodium chicken broth)
  • 1 to 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage leaves (finely chopped)
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper
  • 1 cup yellow cornmeal
  • 2 tablespoons butter
  • 1 clove garlic (very finely chopped)
  • 2-1/2 cups milk
  • 1-1/2 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh sage leaves (finely chopped)
  • 4 ounces crumbled goat cheese (about 1 cup)

Instruction

  • Clean the mushrooms, trim the stems, and cut them into 1/4-inch slices. Set aside.
  • Soak the dried mushrooms in the warm water until softened and rehydrated, 20 to 25 minutes. Strain the soaking liquid, reserving 1/2 cup and blot the mushrooms dry. Chop roughly and set aside.
  • Tip: When you're using the soaking liquid from dried mushrooms in your recipe, it's best to use a shallow bowl for soaking. This allows you to use less water, resulting in more flavorful liquid.