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Polenta Lasagna with Sautéed Forrest Mushrooms

From: Port of Call- Hotel Grande Bretagne Athens



Ingredients:
2 piece ≈3 oz Polenta sheets
≈4 ½ oz mushrooms
≈1 oz Sun-dried tomato
Mixed herbs

Preparation:
Grill
Mixed =bottom, cepe, oyster, and morel. Sautee with onion and garlic. Deglaze with white wine and vealjus. Julienne and add to mushrooms. Chop and add to mushroom ragout. Use some as garnish as shown.


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