Servings 4
Ingredients
Recipe Ingredients:
- 1 lb assorted mushrooms such as cremini, shiitake, and porcini
- 1/4 cup extra virgin olive oil divided
- 2 large shallots finely chopped
- 1 large carrot diced
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 4 garlic cloves minced or pressed
- 1 tbsp tomato paste
- 2 3/4 cups Pacific Foods Organic Low Sodium Vegetable Broth divided
- 1 cup red wine such as Pinot Noir or Bordeaux
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp all-purpose flour
- 18 oz tube prepared polenta
- add chopped fresh parsley, for garnish
Instructions
- Cut mushrooms into bite-sized pieces. For creminis, cut in half. For maitakes, break apart into bite-sized florets. For shiitakes, remove and discard stems and slice caps.
- In a pot or Dutch oven heat 2 tablespoons oil over medium heat. Add half the mushrooms and cook until golden brown, about 4 minutes. Transfer mushrooms to a plate, add remaining 2 tablespoons oil to pan, and brown remaining mushrooms. Transfer to the plate.
- With the oil left in the pan add shallots, carrot, salt, and pepper. Sauté until tender, 6-8 minutes. Add garlic and tomato paste and cook, stirring, 1 minute more.
- Add mushrooms back to pan along with 2 cups Pacific Foods Organic Low Sodium Vegetable Broth, wine, thyme, and bay leaf. Bring to a boil, then reduce heat to simmer, partially covered, until mushrooms are very tender, about 20 minutes.
- In a small bowl stir flour with 1 tablespoon water until smooth. Add flour mixture to mushrooms and simmer until thickened, about 5 minutes.
- While mushrooms cook, combine prepared polenta with remaining ¾ cup Pacific Foods Organic Low Sodium Vegetable Broth in a medium saucepan. Heat until liquid comes to a boil. With an immersion blender, puree polenta to make a creamy consistency. Season to taste with salt and pepper.
- Serve mushrooms over polenta and garnish with parsley.