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Ragoût of Mushrooms With Creamy Polenta

Photo: Jennifer Davick; Styling: Rose Nguyen
Prep time 15 mins
Cook time 14 mins
Yield Makes 6 servings
You can substitute your favorite red wine in this dish if you don't have port.


  • 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

How to Make It

  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.