INGREDIENTS

INSTRUCTIONS

Place the dried mushrooms in a medium mixing bowl, and cover with boiling
water. Let the mushrooms stand until softened, about 20 minutes. Lift the
mushrooms from the water, and gently squeeze the liquid back into the bowl.
Cut the larger mushrooms in half, and strain the liquid through a
cheesecloth lined strainer. Set aside. In a large high-sided skillet,
combine the olive oil and 2 tablespoons butter, and place the skillet over
medium-high heat. Add the white button mushrooms, and sauté, stirring
frequently, until the mushrooms are golden, 10 to 12 minutes. Add the
onions, garlic, celery, savory, thyme, marjoram, and adjust the seasoning
with salt and pepper to taste. Reduce the heat to medium-low, and sauté
until the onions are translucent and softened, about 10 minutes. Add the
dried mushrooms, reserved mushroom liquid, tomatoes, Marsala, and 2 cups
chicken stock, and bring to a boil. Reduce heat to medium, and simmer the
ragu until the liquid has thickened slightly and is reduced by two-thirds,
35 to 40 minutes. Meanwhile, in a medium saucepan, combine the remaining 5
cups chicken stock, 2 tablespoons butter, and 1 teaspoon salt, and bring to
a boil. While whisking rapidly, add the polenta in a thin steady stream.
Reduce the heat to low and cook the polenta, stirring occasionally, 3 to 4
minutes. Divide the polenta among six plates, cover each serving with the
mushroom ragu; serve immediately. Serves 6.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 367 Calories (kcal); 13g Total Fat; (33% calories from fat);
7g Protein; 52g Carbohydrate; 21mg Cholesterol; 2522mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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