Mushroom Ragout with Cheddar Polenta Recipe – Sunset Magazine

Name: Mushroom Ragout with Cheddar Polenta Recipe – Sunset Magazine
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 pounds sliced cremini or baby portabella mushrooms; 1 cup chopped shallots (about 4 medium); 2 tablespoons tomato paste; 1 tablespoon fresh thyme leaves; 1/4 cup dry white wine; 1 1/2 cups low-sodium chicken or vegetable broth; 1 teaspoon kosher salt, divided; 1/4 teaspoon pepper; 1/4 cup unsalted butter; 1/4 cup chopped flat-leaf parsley, divided; 1 cup instant polenta; 2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided

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Hearty mushroom ragout with cheddar polenta in under an hour. Perfect for a comforting dinner. Yields 4.₹

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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.sunset.com.

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Ingredients

1/4 cup extra-virgin olive oil
1 1/2 pounds sliced cremini or baby portabella mushrooms
1 cup chopped shallots (about 4 medium)
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves
1/4 cup dry white wine
1 1/2 cups low-sodium chicken or vegetable broth
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
1/4 cup unsalted butter
1/4 cup chopped flat-leaf parsley, divided
1 cup instant polenta
2 cups (8 oz.) coarsely shredded sharp cheddar cheese (preferably white), divided