Mushroom Ragù with Polenta

Name: Mushroom Ragù with Polenta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams packages sliced baby portobello mushrooms; 482 grams package prepared refrigerated basil and garlic-flavored polenta, cut into 12 slices (such as Marjon); 794 grams diced tomatoes with basil, garlic, and oregano, drained; 79 milliliters diced carrot (about 4 medium); 118 milliliters diced celery (about 1 stalk); 0 teaspoons crushed red pepper; 1 Tbsp minced garlic; 1 Tbsp grated fresh lemon rind; 1 Tbsp olive oil; 2 Tbsps grated Parmesan cheese; 118 milliliters chopped red onion (about 1/2 small)

You can never have too many side dish recipes, so give Mushroom Ragù with Polentan a try. This recipe serves 4. One serving contains 168 calories, 11g of protein, and 6g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, onion, carrot, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add celery and next 3 ingredients; saut 3 minutes or until vegetables are crisp-tender.

Ingredients you will need

Vegetable

Celery

Add mushrooms, and saut 8 minutes or until mushrooms release their liquid. Stir in tomatoes, lemon rind, and red pepper. Increase heat to medium-high, and cook 3 minutes.

Ingredients you will need

Lemon Peel