Ragoût of Mushrooms With Creamy Polenta

Ingredients

• 16 oz baby portobello mushrooms sliced
• 4 tablespoons butter 
• 1 cup chicken broth 
• 4 tablespoons flat-leaf parsley fresh chopped
• 7 oz mushroom caps fresh stemmed sliced
• 1.5 tablespoons thyme leaves fresh
• 3  garlic cloves minced
• 4 tablespoons olive oil 
• 6 servings freshly parmesan cheese shaved
• 0.5 teaspoon pepper 
• 6 servings creamy polenta 
• 0.5 cup port 
• 0.8 teaspoon salt 
• 1 cup shallots halved thinly sliced
• 6 servings garnish: thyme sprigs fresh

Equipment

• frying pan

Directions

1. 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.
2. Serve over Creamy Polenta with shaved Parmesan cheese.
3. Garnish, if desired.
4. *2 (8-oz.) packages sliced fresh button mushrooms may be substituted.