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.
*2 (8-oz.) packages sliced fresh button mushrooms may be substituted.