Mushroom Ragout over Creamy Polenta

I have never tasted this one, but I love mushrooms and The Chef billed this recipe as “insane.” I’m assuming he means “insanely good” rather than Charlie Sheen insane, however I would totally enjoy it either way.

BTdubs, “ragout” just means “main dish stew.” The French always manage to make things sound so complicated.

1 cup shallots, halved and thinly sliced

3 garlic cloves, minced 4 tbsp olive oil 2 8 oz pkgs sliced baby portabello mushrooms (you can use button also if you prefer) 2 3.5 oz pkgs fresh shiitake mushrooms, stemmed and sliced 1 ⁄2 cup port wine 1 cup chicken broth 1 ⁄4 cup fresh flat-leaf parsley, chopped 4 tbsp butter 11⁄2 tbsp fresh thyme leaves 3 ⁄4 tsp salt 1 ⁄2 tsp pepper freshly shaved Parmesan cheese fresh thyme sprigs for garnish Creamy Polenta

1. Sauté shallots and garlic in hot oil in a large skillet over medium heat for 2 minutes.

2. Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in wine; cook 2 minutes.

3. Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.

4. Serve over Creamy Polenta with shaved Parmesan cheese. Garnish with thyme sprigs if desired.