Creamy Mushroom And Fennel Polenta With A Refreshing Chardonnay Recipe

Recipe By Slurrp

This creamy mushroom and fennel polenta is a delicious and comforting dish that is perfect for a cozy night in. The polenta is cooked to perfection and topped with a creamy mushroom and fennel sauce that is bursting with flavor. The addition of chardonnay adds a refreshing touch to the dish, balancing out the richness of the mushrooms and fennel. This dish is sure to impress your guests and leave them wanting more.

4.5
21 Rating -
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Non Vegdiet
Creamy Mushroom And Fennel Polenta With A Refreshing Chardonnay
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Ingredients for Creamy Mushroom And Fennel Polenta With A Refreshing Chardonnay Recipe

  • 1/4 cup Polenta
  • 1 cup Water
  • 1/2 tablespoon Olive Oil
  • 2 ounce Mushrooms, Sliced
  • 1/4 Fennel Bulb, Thinly Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Fresh Thyme Leaves
  • 0.13 cup Chardonnay
  • 1/4 cup Vegetable Broth
  • 0.13 cup Heavy Cream
  • As required Salt And Pepper To Taste
  • as per your need Fresh Thyme Leaves For Garnish

Directions: Creamy Mushroom And Fennel Polenta With A Refreshing Chardonnay Recipe

Cooking Directions

  • STEP 1.In a large saucepan, bring water to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring constantly, for about 20 minutes or until the polenta is thick and creamy.
  • STEP 2.In a separate pan, heat olive oil over medium heat. Add the mushrooms and fennel and cook until they are tender and golden brown, about 10 minutes.
  • STEP 3.Add the garlic and thyme to the pan and cook for an additional 2 minutes. Stir in the chardonnay and cook until the liquid has reduced by half.
  • STEP 4.Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, then stir in the cream and season with salt and pepper to taste.
  • STEP 5.To serve, spoon the creamy mushroom and fennel sauce over the polenta and garnish with fresh thyme leaves. Enjoy!

Cooking Tips

  • Make sure to stir the polenta constantly to prevent it from sticking to the bottom of the pan.
  • Feel free to add other vegetables such as spinach or roasted red peppers to the mushroom and fennel sauce for added flavor and texture.
  • For a vegan version, you can substitute the cream with coconut milk or a non-dairy alternative.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply heat the polenta and sauce in a saucepan over low heat, stirring occasionally until warmed through.
  • Serve the creamy mushroom and fennel polenta as a main dish with a side salad or as a side dish alongside roasted chicken or grilled steak.
Nutrition
value
719
calories per serving
30 g Fat59 g Protein54 g Carbs47 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    59g
  • Carbs
    54g
  • Fiber
    47g

MacroNutrients

  • Carbs
    54g
  • Protein
    59g
  • Fiber
    47g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    819mg
  • Iron
    17mg
  • Vitamin A
    22mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    1mg
  • Copper
    3mcg
  • Magnesium
    346mg
  • Manganese
    5mg
  • Phosphorus
    970mg
  • Selenium
    36mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp