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Truffle Polenta Crostini with Wild Mushroom Sauté
COOKING CURRIES12Ingredients
50Minutes
60Calories
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Ingredients
US|METRIC
24 SERVINGS
- 4 cups water
- 1 Tbsp. butter (use oil instead to make it vegan)
- salt (to taste)
- 1 1/2 cups polenta cornmeal
- 2 Tbsp. white truffle oil
- olive oil (for shallow frying)
- 1 lb. wild mushrooms (assorted, – I used maitakes and oyster mushrooms)
- salt
- crushed black pepper
- 3 shallots (sliced)
- 1 tsp. garlic powder
- chives (minced, for garnish, optional)
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium75mg3% |
| Potassium220mg6% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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