Ragoût Of Mushrooms With Creamy Polenta

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Southern Living

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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

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