Ragoût Of Mushrooms With Creamy Polenta

• 1 cup halved and thinly sliced shallots
• 3 garlic cloves, minced
• 4 tablespoons olive oil
• 2 (8-oz.) packages sliced baby portobello mushrooms*
• 2 (3.5-oz.) packages fresh shiitake mushrooms, stemmed and sliced
• 1/2 cup port
• 1 cup chicken broth
• 4 tablespoons fresh flat-leaf parsley, chopped
• 4 tablespoons butter
• 1 1/2 tablespoons fresh thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• Freshly shaved Parmesan cheese
• Garnish: fresh thyme sprigs

1. Saute 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. Garnish, if desired.
3. *2 (8-oz.) packages sliced fresh button mushrooms may be substituted.

shallots, garlic, olive oil, baby portobello mushrooms, fresh shiitake mushrooms, port, chicken broth, parsley, butter, thyme, salt, pepper, freshly shaved parmesan cheese, thyme

Taken from www.myrecipes.com/recipe/ragot-of-mushrooms-with-creamy-polenta (may not work)