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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3 1/2-ounce) package fresh shiitake mushrooms |
1 (3-ounce) package chanterelle mushrooms |
1 (3-ounce) package oyster mushrooms |
2 teaspoons olive oil |
1/3 cup minced shallots |
3 garlic cloves, minced |
2 tablespoons all-purpose flour |
1 (14 1/4-ounce) can no-salt-added beef broth |
1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried thyme |
1/2 teaspoon freshly ground pepper |
1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices |
cooking spray |
1/2 cup (2 ounces) grated asiago cheese |
Directions:
1. Preheat broiler.
2. Remove stems from mushrooms. Slice mushroom caps to equal 4 cups. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Add mushrooms and garlic; cook 4 minutes, stirring occasionally. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Stir in broth, thyme, and pepper; cook 3 minutes or until sauce thickens, stirring frequently.
3. Place polenta on a baking sheet coated with cooking spray; broil 4 minutes on each side or until thoroughly heated. Top with mushroom mixture; sprinkle with cheese.
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