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Soft Polenta with Wild Mushrooms and Parsley

Yield Makes 4 servings


  • 12 ounces wild mushrooms, sliced
  • 2 tablespoons grapeseed oil
  • 2 shallots, chopped
  • 1 teaspoon chopped garlic
  • 3 fresh thyme sprigs
  • 1 1/2 cups loosely packed fresh Italian parsley leaves
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Soft Polenta

How to Make It

  1. Sauté mushrooms in hot grapeseed oil over high heat until lightly caramelized. Reduce heat to medium-high; add shallots, garlic, and thyme. Cook 3 minutes or until shallots are translucent. Stir in parsley and next 3 ingredients. Serve over Soft Polenta.