Ragoût of Mushrooms With Creamy Polenta

Photo: Jennifer Davick; Styling: Rose Nguyen
You can substitute your favorite red wine in this dish if you don't have port.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 14 Minutes

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
Freshly shaved Parmesan cheese
Garnish: fresh thyme sprigs

Preparation

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.

Note:

Anita Guthrie, Alexandria, Virginia,

November 2008