Creamy Polenta with Wild Mushroom Ragout
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 shallots, finely chopped
- 2 garlic cloves, minced
- 1/4 pound chanterelle mushrooms, cleaned and halved
- 1/2 pound oyster mushrooms, trimmed and halved
- 1/4 pound shiitake mushrooms, stems discarded, caps thickly sliced
- Salt and freshly ground pepper
- 1 cup rich chicken stock (see Note)
- 2 large thyme sprigs
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