Mushroom Bourguignon & Creamy Parmesan Polenta

Name: Mushroom Bourguignon & Creamy Parmesan Polenta
Total time: 80 min
Ingredients: 3 tablespoons olive oil; 1 pound cremini mushroom, cleaned and trimmed (about 6 cups); 2 cups frozen pearl onions, thawed (from 1 14.4-ounce package); 4 small (1 1/2 ounces) carrots, peeled and cut into 3/4-in. pieces (about 1 cup); 1 (1-ounce) shallot, chopped (about 1/4 cup); 2 tablespoons tomato paste; 3/4 cup dry red wine; 4 fresh thyme leaves, plus more for garnish; 5 1/2 cups Pacific Foods® Organic Low Sodium Vegetable Broth, divided; 1 tablespoon less sodium tamari or soy sauce; 1 fresh or dry bay leaf; 1 1/2 teaspoons cornstarch; 3 tablespoons cold unsalted butter, 2 tablespoons cut into 1/2 -inch pieces, divided; 1 1/2 teaspoons white miso; 1 cup coarse-ground polenta; 1/2 teaspoon black pepper; 3/4 cup heavy cream; 1 cup Parmesan cheese, finely shredded (about 2 ounces)

www.pacificfoods.com

This richly flavorful, umami-packed mushroom bourguignon is surprisingly easy to make, thanks to a couple of genius polenta hacks.

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Ingredients

3 tablespoons olive oil
1 pound cremini mushroom, cleaned and trimmed (about 6 cups)
2 cups frozen pearl onions, thawed (from 1 14.4-ounce package)
4 small (1 1/2 ounces) carrots, peeled and cut into 3/4-in. pieces (about 1 cup)
1 (1-ounce) shallot, chopped (about 1/4 cup)
2 tablespoons tomato paste
3/4 cup dry red wine
4 fresh thyme leaves, plus more for garnish
5 1/2 cups Pacific Foods® Organic Low Sodium Vegetable Broth, divided
1 tablespoon less sodium tamari or soy sauce
1 fresh or dry bay leaf
1 1/2 teaspoons cornstarch
3 tablespoons cold unsalted butter, 2 tablespoons cut into 1/2 -inch pieces, divided
1 1/2 teaspoons white miso
1 cup coarse-ground polenta
1/2 teaspoon black pepper
3/4 cup heavy cream
1 cup Parmesan cheese, finely shredded (about 2 ounces)