Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

Name: Polenta with Portobella, Shiitakes and Cremini Mushroom Stew
Ingredients: 3 tablespoons green olive oil, divided; 2 cups sliced shallots; 2 large cloves garlic, slightly crushed; 2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together); 2 cups diced & drained tomatoes, fresh, frozen or canned; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh sage, shredded; ¼ teaspoon red pepper flakes; 2 cups vegetable or chicken broth; 2 tablespoons tomato paste, plus more if required; Salt; pepper; ¼ cup shredded parsley; 1 cup instant polenta; 4 cups vegetable or chicken broth (see brand instructions); Salt to taste

www.litchfieldfarmersmarket.org

Savor a hearty Polenta with mixed mushroom stew featuring Portobella, Shiitakes, and Cremini. Perfect for cozy nights in!

View full recipe on www.litchfieldfarmersmarket.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.

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Ingredients

3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick (Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt
pepper
¼ cup shredded parsley
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste