Ragoût of Mushrooms With Creamy Polenta |
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Prep Time: 15 Minutes Cook Time: 14 Minutes |
Ready In: 29 Minutes Servings: 1 |
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You can substitute your favorite red wine in this dish if you don't have port. Ingredients:
1 cup halved and thinly sliced shallots |
3 garlic cloves, minced |
4 tablespoons olive oil |
2 (8-oz.) packages sliced baby portobello mushrooms |
2 (3.5-oz.) packages fresh shiitake mushrooms, stemmed and sliced |
1/2 cup port |
1 cup chicken broth |
4 tablespoons fresh flat-leaf parsley, chopped |
4 tablespoons butter |
1 1/2 tablespoons fresh thyme leaves |
3/4 teaspoon salt |
1/2 teaspoon pepper |
creamy polenta |
freshly shaved parmesan cheese |
garnish: fresh thyme sprigs |
Directions:
1. Sauté shallots and garlic in hot oil in a large skillet over medium heat 2 minutes. Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in port; cook 2 minutes. Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.
2. Serve over Creamy Polenta with shaved Parmesan cheese. Garnish, if desired.
3. *2 (8-oz.) packages sliced fresh button mushrooms may be substituted.
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