This recipe may be reproduced with the following credit:
http://www.chefsilvia.com; SILVIA BIANCO

Sautéed Wild Mushrooms with Sun-Dried Tomatoes and Brandy
over Heart-Shaped Polenta

Makes 2 servings

3 to 4 tablespoons extra-virgin olive oil
Pinch of red pepper flakes
1 large Portobello mushroom, stems removed and sliced
6 crimini mushrooms, sliced or quartered
6 shiitake mushrooms, stems removed and sliced
1/2 medium clove garlic, minced
3 to 4 tablespoons brandy
3 to 4 tablespoons White Wine Sauce (see archived recipe)
1/4 cup dry-packed sun-dried tomatoes, slivered
1/4 cup Marinara Sauce (see archived recipe)
1/4 cup chicken broth
1 tablespoon heavy cream
Salt and freshly ground black pepper to taste
1 box (1.1 pounds) instant polenta
Basil, for garnish
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped

Put the olive oil and red pepper flakes in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking. Cook the mushrooms until they are softened, about 2 to 3 minutes, then sauté the garlic, just until it begins to turn golden brown. Add the brandy, White Wine Sauce, sun-dried tomatoes, Marinara Sauce, and chicken broth. Stir and cook for 1 more minute, until the sauce begins to boil. Reduce the heat, add the cream, and cook for another minute to thicken the sauce. Remove the pan from the heat, and season with the salt and pepper.

Meanwhile, cook the polenta according to the package directions. Put the mixture on a 10 x 15-inch baking sheet, and refrigerate until firm, about 15 to 20 minutes. If you have a heart-shaped cookie cutter, use it to cut the polenta. If you don’t, make a paper cutout of a heart, lay it over the polenta and cut the shape with a knife.

To serve, place each polenta heart on an individual plate and top each with half the mushroom mixture. Garnish with basil or other decorative leaf and sprinkle with the parsley.