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Soft Polenta and Mushroom Fricassee

Serves 4


  • 6 tablespoons extra-virgin olive oil
  • 4 shallots, halved, sliced lengthwise
  • salt, to taste
  • 4 cups wild mushrooms, cut into bite-size pieces
  • 2 sprigs fresh thyme
  • 7 cups chicken stock, divided
  • 1 tablespoon chopped chives
  • pinch of crushed red pepper
  • 1 cup coarse polenta
  • salt and freshly ground black pepper to taste
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon heavy cream
  • 4 duck eggs, fried sunny-side up


  1. In a saucepan, heat the olive oil and sauté shallots with salt until wilted.
  2. Add mushrooms, thyme and a touch of olive oil. Heat until liquid releases from the mushrooms.
  3. Add 4 cups chicken stock and bring to a boil. Reduce heat and simmer until half the liquid is gone.
  4. Stir in chives and red pepper, and hold over low heat until ready to serve.

For the Polenta

  1. Heat 3 cups chicken stock in a saucepan over medium heat.
  2. Add polenta, salt and pepper. Stir until semi-soft.
  3. Stir in cheese and a splash of cream.

To serve, divide polenta among 4 bowls. Top with the mushroom-shallot mixture and place a fried duck egg on top.

Hudson Valley Restaurant Week is back this April 8-21!