Creamy Polenta With Slow-Roasted Mushrooms

• 5 oz oyster mushrooms, halved
• 7 oz fresh shiitake mushrooms, halved
• 7 oz cremini mushrooms, halved
• 2 None portobello mushrooms, chopped coarsely
• 9 oz vine-ripened tomatoes, chopped coarsely
• 1 None red onion, sliced thinly
• 2 cloves garlic, sliced thinly
• 1 tbsp olive oil
• 1/2 oz dried porcini mushrooms
• 2 cups milk
• 3/4 cup polenta
• 2 tbsp butter
• 1/3 cup finely grated Parmesan cheese
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup coarsely chopped fresh chives

1. Preheat the oven to 325u0b0F. Combine fresh mushrooms, tomato, onion, garlic and oil in large baking dish; season. Roast for 30 mins or until mushrooms are tender.
2. Meanwhile, soak porcini in 1 cup boiling water in small bowl for 15 mins. Drain porcini, reserving liquid. Chop porcini finely.
3. Bring reserved porcini liquid, milk and 1 cup cold water to a boil in medium saucepan. Gradually add polenta, stirring. Reduce heat to low; cook, stirring, for 5 mins or until polenta thickens slightly. Stir in porcini, butter and cheese; season to taste.
4. Stir herbs into mushroom mixture. Divide polenta among serving plates; top with mushroom mixture.

oyster mushrooms, shiitake mushrooms, cremini mushrooms, portobello mushrooms, tomatoes, red onion, garlic, olive oil, porcini mushrooms, milk, polenta, butter, parmesan cheese, parsley, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/32295 (may not work)