Sauteed Mushrooms and Polenta
Sauteed Mushrooms and Polenta - Vernal is easier!
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.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 4 mg |
Ingredients
- Ingredients
- 1 bunch Wild garlic (50 g)
- 2 Tbsps Pine nuts (30 g)
- 1 pc Parmesan (20 g)
- 75 milliliters olive oil
- salt
- peppers
- 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)
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.
