Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Fried Oyster Mushrooms and Polenta
Boil 650 ml (approximately 2 3/4 cups) of water in a pot and add salt. Sprinkle in cornmeal while stirring and bring to a boil. Cover and cook on low heat for about 12 minutes, stirring constantly.
Meanwhile, rinse scallions, trim and cut into 1 cm (approximately 1/2-inch) thick pieces. Trim oyster mushrooms and cut into 1 cm (approximately 1/2-inch) wide strips.
Heat the olive oil in a pan. Add oyster mushrooms and scallions and cook over medium heat for about 3 minutes.
Rinse rosemary, shake dry, pluck off the needles, chop coarsely and add to the vegetables. Season with salt and pepper and fry for another 2 minutes.
Grate Gouda and sprinkle over the mushrooms. Season to taste with salt and serve with polenta.
(Percentage of daily recommendation)
Calorie | 434 cal. | (21 %) | ||
Protein | 15 g | (15 %) | ||
Fat | 14 g | (12 %) | ||
Carbohydrates | 60 g | (40 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 9 g | (30 %) |
Healthy, because
This light main course is not only popular with lacto-vegetarian vegetarians. The delicious mushroom dish provides plenty of muscle-strengthening protein without meat or fish; oyster mushrooms provide a lot of vegetable protein. Also included: plenty of fibre and gently draining potassium.
Even smarter
A strong pinch of chopped parsley does the dish equal justice in terms of taste and vitamin C kick. Delicious with a little fried garlic!