Wild Mushroom Stew with Polenta

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* Exported from MasterCook *

 

Wild Mushroom Stew with Polenta

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : ** ELF & MCR ** VegRecipe

Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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1 pound mushrooms -- such as white mushrooms, shiitake,

Portobello, and/or oyster, clean and slice

1 tbsp minced garlic -- (3 cloves)

2 tablespoons olive oil

1/4 cup sliced onion

2 tablespoons balsamic vinegar

1/2 cup dry white wine

1/2 cup canned diced tomatoes -- drained

1 bay leaf

1 tablespoon fresh rosemary -- minced

Salt and pepper

1/2 cup chopped parsley

1/3 cup goat cheese -- crumbled

Polenta

4 cups water

1 teaspoon salt

1 cup instant polenta

 

If using Portobello mushrooms, cut the slices in half. If using whole garlic

cloves, mince them finely.

Heat a large sauté pan over moderately high heat until hot. Add the 2

tablespoons olive oil and heat until hot. Add the 1/4 cup sliced onions and

the minced garlic. Cook 2 minutes, until the onions are wilted. Add the 1

pound mushrooms and cook, stirring, for 1 minute.

Add the 2 tablespoons balsamic vinegar and 1/2 cup of wine and cook,

stirring, 4 minutes. Add the 1/2 cup tomatoes, bay leaf, and 1 tablespoon

rosemary. Season with salt and pepper. Stir well to combine, cover, lower the

heat to maintain a medium simmer and cook 10 minutes. Chop enough parsley to

measure 1/2 cup before you start the polenta.

 

Step 2: meanwhile, prepare the polenta

 

Put the 4 cups water with the 1 teaspoon salt in a medium saucepan with lid.

Cover and bring the water to a boil over high heat. Stir in the 1 cup

polenta. Reduce the heat to a simmer and cook, stirring constantly, 5

minutes.

 

Season the mushroom stew with salt and pepper to taste. Stir in the 1/2 cup

chopped parsley.

To serve, ladle some of the hot polenta onto 4 serving plates. Ladle the

mushroom stew over the polenta, and sprinkle each serving with some of the

1/3 cup goat cheese. Serve immediately

 

Source:

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Per serving: 415 Calories (kcal); 11g Total Fat; (25% calories from fat); 12g

Protein; 63g Carbohydrate; 10mg Cholesterol; 628mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates

 

NOTES : A remarkable variety of mushrooms, already cleaned and sliced, can be

found in most large supermarkets these days. Take advantage of the variety;

use them in soups and sauces, or as in this menu, as the focus of a meal.

However many different mushrooms you decide to use to make this, though, be

sure to include some Portobellos. Their full rich flavor and meaty texture

add tremendously to the overall dish. Similarly, you will need fresh

herbs--rosemary and parsley. Dried herbs here are not a substitute.

This stew is lovely served over a mound of soft, buttery polenta, which is

cornmeal. One point about making polenta. Be sure to stir it into the hot

water and continue to stir it as it cooks to prevent lumping. You could also

serve this over plain couscous, or even lightly toasted croutes.

 

Originial recipe called for adding 3 Tbsp. butter to the polenta.

Nutr. Assoc. : 0 0 0 0 0 0 2470 0 0 0 0 0 0 0 0 27014