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A mix of mushrooms contributes deep, earthy flavor to this vegetarian main dish. Instant polenta, with a flavor boost from mascarpone and Parmigiano-Reggiano, helps keep the cooking time short. Serves 4
1/2 oz. dried porcini (about 1/2 cup)
3 Tbs. unsalted butter
2 Tbs. olive oil
3 medium shallots, thinly sliced (about 1 cup)
Kosher salt
2 lb. mixed fresh mushrooms (shiitake, oyster, cremini, hen of the woods), trimmed and coarsely chopped (10 to 12 cups)
1/2 cup dry vermouth
2 Tbs. heavy cream
1/4 cup chopped mixed fresh herbs, such as tarragon, parsley, thyme, chives, and sage
Freshly ground black pepper
1 cup instant polenta
1/4 cup mascarpone
1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater)
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