Ragoût of Mushrooms With Creamy Polenta

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

2 Ratings
2 Reviews

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

By Anita Guthrie, Alexandria, Virginia

Recipe by Southern Living November 2008

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Credit: Jennifer Davick; Styling: Rose Nguyen

Recipe Summary test

prep:

15 mins

cook:

14 mins

total:

29 mins

Yield:

Makes 6 servings

Directions

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.

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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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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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Ingredients

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Reviews (2)

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All Reviews for Ragoût of Mushrooms With Creamy Polenta