Creamy Mushroom Ragu
Parmesan Polenta
Ingredients
- 1 shallot, chopped
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup white wine (or use broth)
- ¾ cup low-sodium vegetable broth
- ⅓ cup crème fraîche
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh basil
Instructions
- Sauté shallot 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
- 2 cups low-sodium vegetable broth
- ½ cup instant polenta
- ¼ tsp pepper
- ¼ cup freshly grated Parmesan cheese
- 1 tsp 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 | 2 | 2 | |
| Calories |
330
|
237
|
567
|
| Fat (g) | 26 | 6 | 32 |
| Sat. Fat (g) | 12 | 3 | 15 |
| Protein (g) | 12 | 10 | 22 |
| Carb (g) | 11 | 36 | 47 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 615 | 405 | 1020 |
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
