Title: Polenta With Mushrooms in Cream
Categories: Side
Yield: 4 Servings

2	lb	Fresh mushrooms
		Juice of 1 lemon
2		Shallots, finely chopped
2	tb	Butter, melted
2	tb	Olive oil
1	c	Heavy cream
		Salt, pepper to taste
2	tb	Finely chopped parsley
		Soft polenta (see Barbar
		Kafka's Recipe)

Wipe mushrooms and slice thickly. Toss in lemon juice. Saute mushrooms with shallots, covered, in melted butter and oil for 20 minutes. Add cream and simmer 5 minutes more. Seasonto taste with salt and pepper. Sprinkle with parsley and serve over soft polenta. Makes 6 servings.

Note: Use a blend of mushrooms if available.

Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208 Percent calories from fat 75:and pepper.

Knight-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers

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