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Triple-Mushroom Polenta

Yield 4 servings (serving size: 2/3 cup mushroom mixture, 3 polenta slices, and 2 tablespoons cheese)

Ingredients

  • 1 (3 1/2-ounce) package fresh shiitake mushrooms
  • 1 (3-ounce) package chanterelle mushrooms
  • 1 (3-ounce) package oyster mushrooms
  • 2 teaspoons olive oil
  • 1/3 cup minced shallots
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 (14 1/4-ounce) can no-salt-added beef broth
  • 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices
  • Cooking spray
  • 1/2 cup (2 ounces) grated Asiago cheese

Nutrition Information

  • calories 212
  • caloriesfromfat 28 %
  • fat 6.6 g
  • satfat 2.8 g
  • monofat 2.8 g
  • polyfat 0.4 g
  • protein 9.1 g
  • carbohydrate 26.9 g
  • fiber 3.3 g
  • cholesterol 15 mg
  • iron 2.2 mg
  • sodium 376 mg
  • calcium 169 mg

How to Make It

  1. Preheat broiler.

  2. Remove stems from mushrooms. Slice mushroom caps to equal 4 cups. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Add mushrooms and garlic; cook 4 minutes, stirring occasionally. Sprinkle flour over mushroom mixture; cook 30 seconds, stirring constantly. Stir in broth, thyme, and pepper; cook 3 minutes or until sauce thickens, stirring frequently.

  3. Place polenta on a baking sheet coated with cooking spray; broil 4 minutes on each side or until thoroughly heated. Top with mushroom mixture; sprinkle with cheese.