Title: Polenta wide mushrooms in cream
 Categories: New import
      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