Meatless Meal
Mushroom Ragu
Creamy Polenta and Sautéed Broccolini
Ingredients
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 2 (8-oz) pkg sliced baby portobello mushrooms
- ½ cup dry white wine (or use broth)
- 1 (14.5-oz) can organic vegetable broth
- 1 (8-oz) carton reduced-fat sour cream
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Heat oil in a Dutch oven over medium heat; add onion and mushrooms.
- Lightly season with salt and pepper. Sauté 8 minutes or until mushrooms are browned.
- Add wine; cook 2 minutes or until liquid is evaporated.
- Add broth and sour cream; cook 3 minutes or until sauce is creamy.
- Stir in Parmesan and basil. Serve over Creamy Polenta.
Side Dish Ingredients
- 1 (14.5-oz) can organic vegetable broth
- ½ cup coarse-ground polenta
- 4 oz ⅓-less-fat cream cheese, cut into pieces
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 2 bunches broccolini, trimmed
- ½ tsp crushed red pepper
Side Dish Instructions
- Bring broth and ¼ cup water to a boil over medium heat; slowly whisk in polenta and salt and pepper to taste.
- Reduce heat to low; simmer 25 minutes, stirring occasionally.
- Stir in cream cheese and butter; cook 5 minutes or until creamy.
- While polenta cooks, heat oil in a large skillet over medium-high heat; add garlic, broccolini, crushed red pepper and ¼ cup water.
- Cover and cook 5 minutes; uncover and sauté 5 minutes or until liquid evaporates and broccolini is tender.
- Season to taste.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
