Ragoût of Mushrooms With Creamy Polenta

Name: Ragoût of Mushrooms With Creamy Polenta
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams packages sliced baby portobello mushrooms; 4 Tbsps butter; 237 milliliters chicken broth; 4 Tbsps fresh flat-leaf parsley, chopped; 198 grams packages fresh shiitake mushrooms, stemmed and sliced; 2 Tbsps fresh thyme leaves; 3 garlic cloves, minced; 4 Tbsps olive oil; 6 servings Freshly shaved Parmesan cheese; 1 teaspoons pepper; 6 servings Creamy Polenta; 118 milliliters port; 1 teaspoons salt; 237 milliliters halved and thinly sliced shallots; 1 sprig Garnish: fresh thyme

You can never have too many main course recipes, so give Ragoût of Mushrooms With Creamy Polentan Head to the store and pick up thyme leaves, olive oil, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Saut 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.

Ingredients you will need

Mushrooms