Portobello Mushroom Stew With Red Wine And Rosemary

Ingredients

• 0.7 cup cooking wine dry red
• 1.5 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 tablespoon rosemary fresh minced
• 1.5 tablespoons olive oil 
• 1 medium onion chopped
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon pepper 
• 6.6 ounce polenta (such as Contadina)
• 1.5 pounds portobello mushroom caps 
• 1 teaspoon salt divided
• 0.8 cup vegetable broth 

Equipment

• dutch oven

Directions

1. Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.
2. Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.
3. Heat oil in a large Dutch oven.
4. Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened.
5. Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.
6. Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly.
7. Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary.
8. Serve immediately over prepared polenta.
9. Sprinkle 1 tablespoon cheese over each serving.