Fried Mushrooms with Polenta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the mushrooms
- 600 grams mixed Mushrooms (i.e chanterelles, porcini, oyster mushrooms)
- 1 onion
- 1 garlic clove
- 1 Tbsp freshly chopped thyme
- 1 Tbsp freshly chopped parsley
- salt
- freshly ground peppers
- For the pan
- 2 Tbsps butter
Preparation steps
For the polenta, bring the vegetable broth to a boil. Mix the polenta into the broth. Bring to a boil and set soak for about 5 minutes, stirring occasionally. Remove from heat and season with nutmeg. Brush a baking tray with oil, spread the polenta about 1-2 cm (approximately 1/2 inch) thick. Let cool for at least 30 minutes.
For the mushrooms, rinse the mushrooms and chop as desired. Peel the onion and garlic and mince. Heat a little oil in a hot pan and sauté until translucent. Add the mushrooms and sauté. Add some water or broth and cook until the liquid evaporates, stirring over medium heat. Add the chopped herbs and season with a little of salt and pepper.
Turn the polenta from the baking tray and cut into rectangles, about 7 x 9 cm (approximately 3-3 1/2 inches). Dip the polenta in melted butter and serve with the mushrooms on plates.
