2nd Course - Melissa Clark’s Mushroom Bourguignon with Dried Porcini-Polenta Cakes
Vegetarians, we see you! Melissa Clark of the NYT inspired this recipe. Everything you expect from the classic Julia Child version, but with mushrooms instead. We are using a combination of Button, King Oyster, and Maitaki mushrooms simmered with a dried Porcini stock and, of course, lots of red wine. Crispy polenta cakes and spinach provide a wonderful foundation for this saucy event!
Alert: Contains GLUTEN (roux based sauce)
Reheating instructions will be provided:
Pre-heat oven to 350. Remove lid on bourguignon and heat in provided oven safe foil tray in oven until hot all the way through, approx. 20-25 min. Heat polenta cakes on provided foil for approx 10-15 mins.