Photo: Jennifer Davick; Styling: Rose Nguyen
Prep Time
15 Mins
Cook Time
14 Mins
Makes 6 servings

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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Ratings & Reviews

susancrogan's Review

March 07, 2011
This is unbelievable! Delicious!

tallenmorgan's Review

December 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.