This stick-to-your-ribs wintertime vegetarian main dish highlights an assortment of mushrooms, such as oyster and stemmed shiitake. No polenta? Instead, spoon ragout over mashed potatoes, hot cooked pasta or rice.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2006
- 2 tablespoons butter
- 2 shallots diced
- 2 garlic cloves minced
- 12 cups assorted mushrooms sliced (about 1-1/2 lb/750 g)
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon each salt and pepper
- 1/2 cup Madeira
- 1/2 cup dry sherry
- 1/2 cup whipping cream
- 1 Soft Fontina Polenta
- 3 tablespoons chopped fresh chives
MethodIn large shallow Dutch oven, heat butter over medium heat; fry shallots and garlic, stirring occasionally, until softened, about 10 minutes.
Add mushrooms, thyme, salt and pepper; cook, stirring often, until golden, about 12 minutes.
Stir in Madeira; reduce heat and simmer until almost no liquid remains, about 5 minutes. Stir in cream; simmer until reduced by half, about 2 minutes. Spoon over polenta; sprinkle with chives.
Nutritional facts Per each of 6 servings: about
- Sodium 926 mg
- Protein 19 g
- Calories 522.0
- Total fat 28 g
- Cholesterol 96 mg
- Saturated fat 17 g
- Total carbohydrate 44 g
- Iron 18.0
- Folate 46.0
- Calcium 32.0
- Vitamin A 32.0
- Vitamin C 7.0