Wild Mushroom and Parsnip Ragout With Cheesy Polenta recipes

Wild Mushroom and Parsnip Ragout With Cheesy Polenta recipes
15 Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small onion, coarsely chopped (about 3/4 cup)
  • 1 garlic clove, finely chopped
  • 1 thyme sprig
  • 1 medium parsnip (about 7 ounces), peeled, finely chopped
  • 12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces
  • 1 tablespoon miso paste
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cornstarch
  • 1 3/4 teaspoons kosher salt, divided, plus more
  • 1/4 cup red wine
  • 1 cup quick-cooking polenta
  • 5 cups (or more) whole milk
  • 1/2 cup grated Parmesan, divided
  • 1/4 cup roasted, unsalted hazelnuts, chopped
Nutrition
584
29% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

41% 27

Saturated

47% 9

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 3

Carbs

21% 64

Carbs (net)

- 58

Fiber

23% 6

Sugars

- 22

Sugars, added

- 0

Protein

45% 22

Cholesterol

13% 40

Sodium

54% 1290

Calcium

57% 568

Magnesium

22% 92

Potassium

25% 1173

Iron

12% 2

Zinc

31% 3

Phosphorus

82% 571

Vitamin A

20% 179

Vitamin C

13% 12

Thiamin (B1)

33% 0

Riboflavin (B2)

82% 1

Niacin (B3)

29% 5

Vitamin B6

33% 0

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

68% 2

Vitamin D

27% 4

Vitamin E

22% 3

Vitamin K

15% 18
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