My grocery store only had 2 kinds of mushrooms- button mushrooms and baby portabellas. So that's what I used and the recipe turned out great! I thought I had some beef stock at home, so I didn't buy any. When I got home I realized, I only had chicken. Substitue = chicken stock. I did purchase an onion at the store, but after I took the papery layer off, I realized it was a bad onion. Substitute = 2 shallots. The grocery store did not have fresh sage. Substitute = dried sage.
I also couldn't find the quick cooking version of polenta. Substitute = regular polenta. It took about 30 minutes to make the polenta, so if you can't find the quick cooking- you'll want to get that started right away. It also helps if you find someone who can stir it the entire time, while you make the stew!
Don't try to substitute mild Italian sausage- the hot is really good and not too spicy!
Hearty Sausage and Mushroom Stew Over Polenta
4 cups chicken stock
2 cups milk
5 garlic cloves, 2 crushed from their skins, 3 chopped
Salt and black pepper
1 cup beef stock
1 2 ounce package dried porcini mushrooms
4 tablespoons EVOO
1 pound bulk hot Italian sausage
2 pound small button mushrooms, halved
4 large portabella mushroom caps, sliced
1 pound fresh shitake mushrooms, halved
6-8 fresh sage leaves
1 large onion, finely chopped
¾ cup dry red wine
2 cups quick cooking polenta
1 cup grated Parmigiano-Reggiano cheese
3 tablespoons butter
1 ½ cups fresh basil, coarsely chopped
Combine the chicken stock, milk, crushed garlic cloves, and a little salt and pepper in a large sauce pan. Bring it up to a simmer and then lower the heat until you are ready to add the polenta.
In a small sauce pot, bring the beef stock to a boil over high heat. Add the dried mushrooms, turn the heat off and let them steep to rehydrate while you get the fresh mushrooms going.
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, 2 times around the pan. Add the sausage and break it up into little bits, using a wooden spoon. Brown it, stirring every now and then, for 5 minutes. Once it is brown, remove the sausage from the skillet and drain it on a paper towel lined plate.
Drain all but about 2 tablespoons of the fat from the skillet, return the skillet to the stove over high heat and add the remaining 2 tablespoons of EVOO. Add the fresh mushrooms, sage and some pepper. Cook the mushroom without stirring for 3-4 minutes, then give them a stir and cook for another 10 minutes, stirring every now and then. Add the chopped garlic, onions and a little salt and continue to cook for 3-4 minutes.
Add the wine and let it cook down for about a minute. Use a slotted spoon to remove the rehydrated porcini mushrooms from the beef stock and add them to the sautéed mushrooms. Line a small strainer or the corner of a colander with a paper coffee filter and pour all of the fortified beef stock through it and into the skillet.
Return the sausage to the skillet, bring the mixture to a bubble, and cook it until the liquids have reduced by half.
Back to the polenta: Remove the crushed garlic cloves from the chicken stock and milk, whisk in the polenta in a slow and steady stream, and cook, stirring frequently for about 5 minutes. Turn the heat off and add the cheese, stirring to combine. If the polenta gets a little too thick for your liking, add a little more stock or milk and that will loosen it up. Polenta is very forgiving.
Once the liquids in the stew have reduced by half, turn the heat off, add the butter and basil and stir the stew until the butter has melted.
Serve each helping of the sausage and mushroom stew over a portion of the polenta.
