Mushroom Ragu
Parmesan Polenta
Ingredients
- 1 onion, chopped
- 3 (8-oz) pkg sliced baby portobello mushrooms
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup white wine (or use broth)
- 1¾ cups low-sodium vegetable broth
- 1 (8-oz) carton crème fraîche
- ½ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Sauté onion and mushrooms in hot oil in a Dutch oven over medium heat 8 minutes or until mushrooms are browned. Sprinkle with salt and pepper.
- Add wine; cook 2 minutes or until liquid is evaporated. Add broth and crème fraîche; cook 3 minutes or until sauce is creamy.
- Stir in cheese and basil. Serve over polenta.
Side Dish Ingredients
- 6 cups low-sodium vegetable broth
- 1½ cups instant polenta
- ½ tsp pepper
- ½ cup freshly grated Parmesan cheese
- 1 Tbsp butter
Side Dish Instructions
- Bring broth to a boil over medium heat in a saucepan; gradually whisk in polenta, salt, and pepper. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add cheese and butter; stir until cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
330
|
217
|
547
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 13 | 3 | 16 |
| Protein (g) | 12 | 8 | 20 |
| Carb (g) | 7 | 36 | 43 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 585 | 322 | 907 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
