Triple-Mushroom Polenta

• 1 (3 1/2-ounce) package fresh shiitake mushrooms
• 1 (3-ounce) package chanterelle mushrooms
• 1 (3-ounce) package oyster mushrooms
• 2 teaspoons olive oil
• 1/3 cup minced shallots
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 (14 1/4-ounce) can no-salt-added beef broth
• 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried thyme
• 1/2 teaspoon freshly ground pepper
• 1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices
• Cooking spray
• 1/2 cup (2 ounces) grated Asiago cheese

1. Preheat broiler.
2. Remove stems from mushrooms. Slice mushroom caps to equal 4 cups. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Add mushrooms and garlic; cook 4 minutes, stirring occasionally. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Stir in broth, thyme, and pepper; cook 3 minutes or until sauce thickens, stirring frequently.
3. Place polenta on a baking sheet coated with cooking spray; broil 4 minutes on each side or until thoroughly heated. Top with mushroom mixture; sprinkle with cheese.

fresh shiitake mushrooms, chanterelle mushrooms, oyster mushrooms, olive oil, shallots, garlic, flour, salt, thyme, freshly ground pepper, wildmushroom polenta, cooking spray, cheese

Taken from www.myrecipes.com/recipe/triple-mushroom-polenta (may not work)