Rating: 5 stars
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To make easy work of slicing shiitake mushrooms, slice three of four stacked caps at a time.

Recipe by Cooking Light October 2001

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Credit: Randy Mayor; Jen Rotenstreich

Recipe Summary test

Yield:
4 servings (serving size: about 2/3 cup cooked polenta and 1 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Add mushrooms; sauté 3 minutes or until tender. Stir in basil and next 5 ingredients (basil through tomatoes); cook 3 minutes or until thoroughly heated. Keep warm.

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  • Combine vegetable broth and water in a large saucepan, and bring to a boil. Stir in the polenta. Reduce heat, and simmer until thick (about 5 minutes), stirring frequently. Stir in the cheese. Serve the tomato mixture over polenta.

Nutrition Facts

221 calories; calories from fat 29%; fat 7g; saturated fat 2.7g; mono fat 2.8g; poly fat 0.3g; protein 10.8g; carbohydrates 29.4g; fiber 3.8g; cholesterol 10mg; iron 2.2mg; sodium 876mg; calcium 217mg.
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