Semolina Triangles with Mixed Mushrooms

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Semolina Triangles with Mixed Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
161
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie161 kcal(8 %)
Protein4.13 g(4 %)
Fat10.65 g(9 %)
Carbohydrates14.87 g(10 %)
Sugar added0 g(0 %)
Roughage1.29 g(4 %)
Vitamin A20.61 mg(2,576 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.87 mg(41 %)
Vitamin B₆0.17 mg(12 %)
Folate33.75 μg(11 %)
Pantothenic acid1.54 mg(26 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C6.6 mg(7 %)
Potassium509.14 mg(13 %)
Calcium30.24 mg(3 %)
Magnesium13.73 mg(5 %)
Iron0.68 mg(5 %)
Iodine0.75 μg(0 %)
Zinc1.18 mg(15 %)
Saturated fatty acids1.43 g
Cholesterol0 mg

Ingredients

for
4
For the polenta
2 cups vegetable stock
¾ cup instant Polenta
salt
ground Black pepper
grated Nutmeg
For the mushroom medley
3 tablespoons Oil
1 onion (diced)
1 clove garlic (finely chopped)
14 ounces Mixed Mushrooms (e. g. sheathed woodtufts, chanterelles, porcini and oyster mushrooms, chopped if necessary)
1 tablespoon chopped parsley
1 tablespoon chopped Basil
salt
ground Black pepper
To garnish
Basil
How healthy are the main ingredients?
PolentasaltNutmegoniongarlicMushroom

Preparation steps

1.
Grease a round 25cm|10" round baking tin with oil.
2.
Place the stock in a pan and bring to a boil. Gradually stir in the polenta, bring to a boil again and allow the polenta to absorb the water for around 5 minutes. Remove from the heat and season with salt, pepper and nutmeg. Spread the polenta in the baking tin and leave to cool for at least 30 minutes.
3.
Heat 2 tablespoons oil in a frying pan and fry the onion and garlic until softened. Add the mushrooms and fry for a few minutes stirring continuously. On a medium heat, allow the liquid to evaporate. Add the herbs and season with a little salt and pepper.
4.
Turn the polenta out of the baking tin and cut into 8 slices.
5.
Heat the remaining oil in a ridged frying pan and fry the polenta pieces on both sides until browned.
6.
Place on warmed serving plates with the mushrooms and garnish with basil.