Mushroom Ragù
Parmesan Polenta
Ingredients
- 1 onion, chopped
- 3 (8-oz) pkg sliced baby portobello mushrooms
- 3 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
- ½ cup white wine (or use more broth)
- 1¾ cups low-sodium vegetable broth
- ½ cup crème fraîche
- ¾ 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 Parmesan and basil. Serve over polenta.
Side Dish Ingredients
- 1½ cups instant polenta
- ½ cup freshly grated Parmesan cheese
- 1 Tbsp butter
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Cook polenta according to package directions; stir in remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
234
|
197
|
431
|
| Fat (g) | 18 | 5 | 23 |
| Sat. Fat (g) | 8 | 3 | 11 |
| Protein (g) | 10 | 7 | 17 |
| Carb (g) | 8 | 32 | 40 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 465 | 342 | 807 |
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
