Mushroom Ragout


ragout

Makes 4 servings

Need a simple but hearty dinner you can make in a hurry? Try a traditional Italian-style mushroom ragout. This one is served over a microwaved polenta that saves you a whole of simmering and stirring.

  • 1/2 ounce dried porcini mushrooms
  • 1/2 cup boiling water
  • 14 ounces vegetable broth
  • 1/2 cup yellow cornmeal
  • 1 tablespoon olive oil
  • 1/3 cup chopped onion (or minced shallots)
  • 4 ounces sliced fresh cremini mushrooms (or a mix of exotic mushrooms)
  • 4 cloves garlic, minced
  • 1 can (14 ounces) Italian-style diced tomatoes, undrained (look for low-sodium variety!)
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped basil or parsley
  • 1/2 cup grated Parmesan cheese (look for the fat-free kind!)

Put the dried porcinis to soak in boiling water for 10 minutes while you make the polenta. Whisk together vegetable broth and cornmeal in a large microwavable bowl. Cover and microwave on high for 5 minutes. Whisk well and cook on high another 3-4 minutes, or until the polenta is thickened. Whisk once more then cover and set aside.

Heat oil in large nonstick skillet over medium-high heat. Add the onions (or shallots) and saute for 3 minutes. Add the garlic and fresh mushrooms. Saute 3- 4 minutes more. Add tomatoes and red pepper flakes.Strain the liquid into a bowl when you drain the porcini mushrooms and add it to skillet along with the mushrooms. Bring to a boil over high heat then reduce heat and simmer, uncovered, for about 5 minutes or until slightly thickened. Stir in the basil (or parsley).

Spoon the polenta onto 4 plates, top with a serving of the mushroom ragout, then sprinkle with Parmesan cheese. Serve immediately.

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Nutrition Information

Mushroom Ragout

Servings per Recipe: 4

Amount per Serving

Calories:  184

Calories from Fat:  

Total Fat:  5g

Saturated Fat:  1g

Cholesterol:  

Sodium:  372mg

Carbohydrates:  30g

Dietary Fiber:  3g

Protein:  6g

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