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Mushroom Ragoût with Polenta
Mushroom Ragoût with Polenta
Yield: Makes 4 servings
This easy meatless main dish will please the whole family. Cooking the polenta in the microwave oven is foolproof and makes cleanup easy.
Ingredients:
1package (about 1/2 ounce) dried porcini mushrooms
1/2cup boiling water
1can (about 14 ounces) vegetable broth
1/2cup yellow cornmeal
1tablespoon olive oil
1/3cup sliced shallots or chopped onion
1package (4 ounces) sliced mixed fresh exotic mushrooms or sliced cremini mushrooms
4cloves garlic, minced
1can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1/4teaspoon red pepper flakes
1/4cup chopped basil or parsley
1/2cup grated fat-free Parmesan cheese
Preparation:
1.Soak porcini mushrooms in boiling water 10 minutes.2.Meanwhile, whisk together vegetable broth and cornmeal in large microwavable bowl. Cover with waxed paper; microwave on HIGH 5 minutes. Whisk well; cook on HIGH 3 to 4 minutes or until polenta is very thick. Whisk again; cover. Set aside.3.Heat oil in large nonstick skillet over medium-high heat. Add shallots; cook and stir 3 minutes. Add fresh mushrooms and garlic; cook and stir 3 to 4 minutes. Add tomatoes and red pepper flakes.4.Drain porcini mushrooms; strain liquid and add to skillet. If mushrooms are large, cut into 1/2-inch pieces; add to skillet. Bring to a boil over high heat. Reduce heat simmer, uncovered, 5 minutes or until slightly thickened. Stir in basil.5.Spoon polenta onto 4 plates; top with mushroom mixture. Sprinkle with cheese.
Nutritional Information:
Serving Size:
Sodium
572 mg
Protein
6 g
Fiber
3 g
Carbohydrate
30 g
Saturated Fat
1 g
Total Fat
5 g
Calories from Fat
25 %
Calories
184
Dietary Exchange:
Meat
1/2
Vegetable
2-1/2
Starch
1
Fat
1/2
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Next: Mushroom risotto, Mushroom salad, Mushroom Sauce, Mushroom stew, Mushroom stuffed with spinach, breadcrumbs, garlic and herbs,
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