Soft Polenta with Wild Mushrooms and Parsley

Recipe from

Coastal Living


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


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.