Recipe Nutritional Information:
Servings: 4
Estimated Total Preparation Time: 30 minutes
Calories per Serving: 487
Recipe Ingredients:
1 cup dry polenta (if not available, can use coarse yellow cornmeal, degerminated)
2 pounds cremini mushrooms, cleaned and quartered
4 large shallots, peeled and sliced
2 cloves garlic, peeled and sliced
1 cup red wine
½ teaspoon dried thyme
5 tbsp olive oil
Salt and pepper
Preparation:
1. Prepare polenta per the manufacturer’s directions.
2. Clean and quarter the mushrooms and reserve.
3. Peel and slice shallots and garlic; set aside.
4. While polenta is cooking, heat a large sauté pan over medium-high heat.
5. Add olive oil. Add mushrooms, season with salt and pepper, and sauté until golden brown, about 5 minutes.
6. Add shallots and garlic and cook until the shallots are sweated, about 5 more minutes.
7. Add wine and thyme and cook another 5 minutes, until the wine reduces by 3/4.
8. To serve, place mushroom ragout over polenta in a bowl or plate.