17 Ingredients
  • Polenta:
  • 6 cups water
  • 1 1/2 cups dry polenta
  • 1 tablespoon butter, cut into small pieces
  • 1 1/2 teaspoons salt
  • Ragout:
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 8 cups sliced oyster mushroom caps (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 cup Côtes du Rhône or other fruity red wine
  • 1 tablespoon chopped drained canned chipotle chiles in adobo sauce
  • 1 teaspoon dried oregano
  • 3 garlic cloves, minced
  • 1 (28-ounce) can whole tomatoes, drained and chopped
  • 2 cups (8 ounces) crumbled queso fresco cheese
  • 2 tablespoons chopped fresh cilantro
Nutrition
320
16% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

21% 14

Saturated

34% 7

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

12% 37

Carbs (net)

- 31

Fiber

23% 6

Sugars

- 6

Sugars, added

- 0

Protein

26% 13

Cholesterol

11% 33

Sodium

39% 926

Calcium

25% 248

Magnesium

12% 50

Potassium

15% 691

Iron

13% 2

Zinc

19% 2

Phosphorus

43% 298

Vitamin A

14% 125

Vitamin C

19% 17

Thiamin (B1)

62% 1

Riboflavin (B2)

39% 1

Niacin (B3)

33% 5

Vitamin B6

26% 0

Folate equivalent (total)

16% 65

Folate (food)

- 65

Folic acid

- 0

Vitamin B12

11% 0

Vitamin D

217% 33

Vitamin E

8% 1

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 406
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