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:
covered percent of daily need
