6 medium portobello mushroom caps (about 1 1/2 pounds)
1 1/2 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon pepper
1 1/2 tablespoons all-purpose flour
2/3 cup dry red wine
3/4 cup vegetable broth
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh rosemary
1/4 cup grated Parmesan cheese
How to Make It
Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.
Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.
Heat oil in a large Dutch oven. Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened. Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.
Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly. Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary. Serve immediately over prepared polenta. Sprinkle 1 tablespoon cheese over each serving.