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.
How to Make It
Step 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.
Step 2
Serve over Creamy Polenta with shaved Parmesan cheese. Garnish, if desired.
Step 3
*2 (8-oz.) packages sliced fresh button mushrooms may be substituted.
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susancrogan's Review
This is unbelievable! Delicious!
tallenmorgan's Review