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Wild Mushroom and Parsnip Ragout with Cheesy Polenta recipe | Epicurious.com
EPICURIOUS15Ingredients
45Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (divided)
- 1 small onion (coarsely chopped, about 3/4 cup)
- 1 garlic clove (finely chopped)
- 1 thyme sprig
- 1 parsnip (medium, about 7 ounces, peeled, finely chopped)
- 12 oz. wild mushrooms (mixed, such as maitake, shiitake, porcini, and/or crimini, cut into 1/2" pieces)
- 1 Tbsp. miso paste
- 1 Tbsp. tomato paste
- 1/2 tsp. cornstarch
- 1 3/4 tsp. kosher salt (divided, plus more)
- 1/4 cup red wine
- 1 cup quick cooking polenta
- 5 cups whole milk (or more)
- 1/2 cup grated Parmesan (divided)
- 1/4 cup unsalted hazelnuts (roasted, chopped)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1570mg65% |
| Potassium600mg17% |
| Protein15g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber2g8% |
| Sugars18g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium50% |
| Iron4% |
* 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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