Ingredients
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1 lb button mushrooms or 1 lb cremini mushroom, diced
- 8 ounces shiitake mushrooms, stemmed and diced
- 3 portabella mushrooms, stemmed and diced
- salt
- fresh ground pepper
- 35 ounces prepared polenta
- 1/2 cup grated parmesan cheese
- 1/2 cup marsala wine
- 1/2 cup low sodium vegetable broth
- 1/2 cup heavy whipping cream
- 1/2 bunch chives, cut into 1/2 inch lengths
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