Portobello Mushroom Stew With Red Wine And Rosemary

• 1 (6.6-ounce) package polenta (such as Contadina)
• 1 teaspoon salt, divided
• 6 medium portobello mushroom caps (about 1 1/2 pounds)
• 1 1/2 tablespoons olive oil
• 1 medium onion, chopped
• 1/2 teaspoon pepper
• 1 1/2 tablespoons all-purpose flour
• 2/3 cup dry red wine
• 3/4 cup vegetable broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced fresh rosemary
• 1/4 cup grated Parmesan cheese

1. Prepare polenta according to package directions, using 1/2 teaspoon salt. Set aside, and keep warm.
2. Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Slice mushroom caps; set aside.
3. Heat oil in a large Dutch oven. Add onion; cook over medium heat, stirring constantly, 3 minutes or until softened. Add remaining 1/2 teaspoon salt, sliced mushrooms, and pepper. Cook 5 minutes or until mushrooms are tender, stirring frequently.
4. Sprinkle flour over mushrooms, and cook 30 seconds, stirring constantly. Add wine and broth; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes or until thickened, stirring constantly. Stir in parsley and rosemary. Serve immediately over prepared polenta. Sprinkle 1 tablespoon cheese over each serving.

polenta, salt, portobello mushroom, olive oil, onion, pepper, flour, dry red wine, vegetable broth, parsley, fresh rosemary, parmesan cheese

Taken from www.myrecipes.com/recipe/portobello-mushroom-stew-with-red-wine-rosemary (may not work)