Name: Ragoût of Mushrooms With Creamy Polenta
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: Makes 6 servings
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; ½ cup port; 1 cup chicken broth; 4 tablespoons fresh flat-leaf parsley, chopped; 4 tablespoons butter; 1 ½ tablespoons fresh thyme leaves; ¾ teaspoon salt; ½ teaspoon pepper; Creamy Polenta; Freshly shaved Parmesan cheese; Garnish: fresh thyme sprigs

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tallenmorgan

12/04/2011

Phenomenal! Can be made vegan just a couple adjustments. Note there is a typo in the creamy polenta recipe. The ingredient list calls for 7 cups of stock and the directions specify six. Six is the correct amount.

susancrogan

03/06/2011

This is unbelievable! Delicious!

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Ragoût of Mushrooms With Creamy Polenta

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Ragoût of Mushrooms With Creamy Polenta

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Ragoût of Mushrooms With Creamy Polenta

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Recipe Summary

Ingredients

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Reviews (2)

All Reviews for Ragoût of Mushrooms With Creamy Polenta