Ragoût Of Mushrooms With Creamy Polenta

More from this source
Southern Living


Add a comment


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

You might also like

Eat For Eight Bucks: Cornmeal Crepes, Mushroom...
Serious Eats
Slow-Roasted Beef Tenderloin With Double-Mushro...
Fine Cooking
Wild Mushroom Soup With Parmesan Toasts
Food & Wine
Filet Mignon With Truffled Mushroom Ragoût
Pan-Roasted Chicken On Bacon Mushroom Ragout
Parmesan-Crusted Polenta With Sausage-Mushroom...
Black Cod With Chanterelle Ragout
Chicken Ragoût With Shiitakes & New Potatoes
Fine Cooking
Double-Mushroom Ragoût
Fine Cooking
Mushroom Ragout