Portobello Polenta Potpie

Ingredients

• 2 lbs. portobello or crimini mushrooms (or your favorites) sliced 1/4-inch thick
• 1 lb. filet mignon diced in 1-inch cubes
• 1 clove garlic minced
• 1 medium shallot minced
• 1 medium sweet onion coarsely chopped
• 3 tablespoons all-purpose flour sifted
• 1 cup cabernet shiraz or burgundy
• 3 1/2 cups vegetable stock
• 2 tablespoons chopped fresh flat-leaf parsley plus sprigs for garnish
• 2 tablespoons chopped each fresh thyme and rosemary plus blooming sprigs for garnish
• freshly ground black pepper and salt to taste
• 1 1/2 cups freshly grated Parmesan or Romano cheese
• 1 1/2 cups fresh mozzarella sliced or 1 1/2 cups sliced low-moisture mozzarella
• 1 1/2 cups regular polenta
• 4 cups water
• 2 cups vegetable stock
• 1/2 tablespoon salt
• 6 tablespoons butter

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