Portobello Mushroom Stew With Red Wine And Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (6.6-ounce) package polenta (such as contadina) |
1 teaspoon salt, divided |
6 medium portobello mushroom caps (about 1 1/2 pounds) |
1 1/2 tablespoons olive oil |
1 medium onion, chopped |
1/2 teaspoon pepper |
1 1/2 tablespoons all-purpose flour |
2/3 cup dry red wine |
3/4 cup vegetable broth |
2 tablespoons chopped fresh parsley |
1 tablespoon minced fresh rosemary |
1/4 cup grated parmesan cheese |
Directions:
1. Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.
2. Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.
3. Heat oil in a large Dutch oven. Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened. Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.
4. Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly. Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary. Serve immediately over prepared polenta. Sprinkle 1 tablespoon cheese over each serving.
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