Ragoût of Mushrooms With Creamy Polenta

2 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Rose Nguyen
Prep Time
15 Mins
Cook Time
14 Mins
Yield
Makes 6 servings
Anita Guthrie, Alexandria, Virginia
November 2008
RECIPE BY Southern Living

You can substitute your favorite red wine in this dish if you don't have port.

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
  • 1/2 cup port
  • 1 cup chicken broth
  • 4 tablespoons fresh flat-leaf parsley, chopped
  • 4 tablespoons butter
  • 1 1/2 tablespoons fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Creamy Polenta
  • Freshly shaved Parmesan cheese
  • Garnish: fresh thyme sprigs

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.

You May Like

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Ratings & Reviews

Eat Well. Lose Weight. Live Healthy.
Delicious and healthy recipes customized for you!
SIGN UP TODAY

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.
Sign up