Mushroom Bourguignon
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roughly chop the mushrooms, tear the shiitakes into smaller pieces
slice the shallots in rings
mince the garlic cloves
slice the carrots into thin half moons
chop the parsley and thyme leaves
heat your skillet over high heat, add mushrooms
sear for 2 minutes, then stir and cook until they've released moisture
add olive oil, cook until brown
add shallots, garlic, carrots, salt and pepper, cook for 3 minutes
stir in flour
pour in red wine, simmer for 2 minutes
stir in tomato paste
add parsley, thyme and bay leaf
add vegetable broth, bring to a boil, simmer for 20 minutes
meanwhile, bring broth and milk to a simmer, add polenta
cook according package directions
add salt, pepper and Parmesan
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stir until smooth, add more broth if needed
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