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Sauteed Mushrooms and Polenta

Average: 4.5 (2 votes)
(2 votes)
Sauteed Mushrooms and Polenta

Sauteed Mushrooms and Polenta - Vernal is easier!

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Health Score:
81 / 100
40 min.

Healthy, because

Even smarter

Nutritional values

The corn semolina is easily digestible due to the processing into very fine grains and is therefore interesting for people with sensitive stomachs and intestines. The niacin content of maize semolina is also worth mentioning. Niacin, also known as vitamin B3, plays an important role in the entire metabolism and is, among other things, important for the production of fatty acids in the body.

The Madeira in the mushroom cream sauce contributes to the right flavour of the dish. In order to prepare the recipe without alcohol, the Madeira can be omitted, or replaced with the juice of half a lemon, for example.

1 serving contains
(Percentage of daily recommendation)
Calorie375 cal.(18 %)
Protein9 g(9 %)
Fat27 g(23 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.2 μg(11 %)
Vitamin E3.7 mg(31 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin6 mg(50 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid1.8 mg(30 %)
Biotin15.2 μg(34 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C17 mg(18 %)
Potassium428 mg(11 %)
Calcium73 mg(7 %)
Magnesium46 mg(15 %)
Iron2.1 mg(14 %)
Iodine23 μg(12 %)
Zinc1 mg(13 %)
Saturated fatty acids4.7 g
Uric acid60 mg
Cholesterol4 mg


1 bunch Wild garlic (50 g)
2 Tbsps Pine nuts (30 g)
1 pc Parmesan (20 g)
75 milliliters olive oil
1 splash lemon juice
500 grams button Mushroom
1 shallot
1 garlic clove
1 tsp Canola oil
75 milliliters Madeira Wine
475 milliliters Vegetable broth
300 milliliters Soy creamer
1 pinch Dried-porcini powder
125 grams Cornmeal
1 Tbsp Sour cream (20 g)
How healthy are the main ingredients?
ParmesanPine nutsSour creamolive oilsaltshallot

Preparation steps


Rinse wild garlic, coarsely chop. Toast the pine nuts in a dry skillet until fragrant. Grate the Parmesan.


In a blender, puree the pine nuts with the wild garlic and olive oil, season with salt, pepper and lemon juice.


Clean mushrooms and cut into slices. Shallot and garlic, peel and finely chop.


Heat the canola oil in a skillet. Finely chop the shallot and garlic and cook over medium heat until soft. Add mushrooms and saute for 2-3 minutes. Add the Madeira, 75 ml (approximately 1/3 cup) broth and soy cream. Add the porcini powder and season with salt and pepper. Bring to a simmer over medium heat. and simmer 10 minutes.


Meanwhile, in a saucepan bring remaining broth to a  boil. Sprinkle in the cornmeal and cook over low heat, stirring constantly until thickened. Stir in the wild garlic pesto and the Parmesan.


Stir sour cream into the mushrooms and spoon the mixture onto 6 warmed plates. Spoon the polenta onto the mushrooms and serve.