Sautéed Mushrooms with Cheesy Polenta

You can never have too many main course recipes, so give Sautéed Mushrooms with Cheesy Polentan a try. For $3.97 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 31g of protein, 45g of fat, and a total of 781 calories. This recipe serves 4. If you have oregano, polenta, milk, and a few other ingredients on hand, you can make it. This recipe from She Wears Many Hats has 103 fans. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a great spoonacular score of 81%. Sauteed Wild Mushrooms over Creamy Cheesy Polenta, Polenta with Sauteed Mushrooms, and Cheesy Polenta Lasagne with Mushrooms and Seitan are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

3 tablespoons balsamic vinegar

3/4 teaspoon black pepper

3 tablespoons butter

3/4 cup chicken broth

2 1/4 cups chicken broth

3/4 teaspoon dried thyme

6 garlic cloves, minced/grated

8 ounces gouda* cheese, shredded

2 1/2 cups milk

1 1/2 pounds mushrooms, sliced (Baby Bella or mixture)

4 tablespoons olive oil

3/4 teaspoon dried oregano

1 1/2 cups instant polenta

salt to taste

Equipment:

frying pan

sauce pan

Cooking instruction summary:

For mushrooms:Warm a large skillet over medium-high heat. Add oil. When oil ripples, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter. Salt to taste. Keep warm.For polenta:In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes. Add more liquid (broth, milk or water) as needed to achieve desired consistency. Remove from heat. Add shredded cheese; stir to combine until smooth. Salt to taste. Serve polenta warm topped with mushrooms.

 

Step by step:


1. For mushrooms:Warm a large skillet over medium-high heat.

2. Add oil. When oil ripples, add mushrooms; and cook stirring occasionally for 7 minutes. Stir in thyme, oregano, pepper and garlic; continue to cook, stirring, for 1 minute. Stir in balsamic vinegar, scraping up any brown bits from bottom of pan, stirring constantly about 30 seconds. Stir in chicken broth, reduce to low. Stir in butter. Salt to taste. Keep warm.For polenta:In a saucepan, bring 2 1/2 cups milk and 2 1/4 cups chicken broth to a boil. Reduce heat to medium; gradually stir in polenta; cook, stirring constantly until mixture thickens, about 3 minutes.

3. Add more liquid (broth, milk or water) as needed to achieve desired consistency.

4. Remove from heat.

5. Add shredded cheese; stir to combine until smooth. Salt to taste.

6. Serve polenta warm topped with mushrooms.


Nutrition Information:

Quickview
781k Calories
30g Protein
44g Total Fat
66g Carbs
20% Health Score
Limit These
Calories
781k
39%

Fat
44g
69%

  Saturated Fat
20g
128%

Carbohydrates
66g
22%

  Sugar
14g
16%

Cholesterol
102mg
34%

Sodium
1456mg
63%

Get Enough Of These
Protein
30g
61%

Vitamin B2
1mg
70%

Phosphorus
663mg
66%

Calcium
611mg
61%

Selenium
40µg
58%

Vitamin B3
7mg
40%

Vitamin B5
3mg
37%

Copper
0.72mg
36%

Potassium
1078mg
31%

Vitamin B12
1µg
29%

Zinc
4mg
28%

Vitamin B6
0.44mg
22%

Vitamin C
17mg
21%

Vitamin B1
0.32mg
21%

Manganese
0.41mg
20%

Vitamin A
975IU
20%

Vitamin D
2µg
18%

Magnesium
69mg
17%

Vitamin E
2mg
17%

Vitamin K
17µg
17%

Iron
2mg
15%

Folate
53µg
13%

Fiber
3g
12%

covered percent of daily need
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