🍽️ Polenta Strips with Mushroom-Tomato Sauce

Name: Polenta Strips with Mushroom-Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g cherry tomatoes; 800 g mixed mushrooms (e.g. oyster mushrooms, portobello mushrooms, king oyster mushrooms); 1 shallot; 1 clove garlic; 2 tbsp rapeseed oil; 1 tbsp flour; 100 ml dry white wine; 100 ml vegetable broth; 1 tbsp thyme leaves; salt; pepper (from the mill); 100 g crème fraîche

207 kcal · 30 min · 4 servings

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Ingredients

400 g cherry tomatoes
800 g mixed mushrooms (e.g. oyster mushrooms, portobello mushrooms, king oyster mushrooms)
1 shallot
1 clove garlic
2 tbsp rapeseed oil
1 tbsp flour
100 ml dry white wine
100 ml vegetable broth
1 tbsp thyme leaves
salt
pepper (from the mill)
100 g crème fraîche

Instructions

1. Wash the parsley under running water.
2. Shake the parsley dry.
3. Chop the parsley leaves coarsely.
4. Rinse the lemon under hot water.
5. Dry the lemon.
6. Finely grate the lemon zest.
7. Squeeze the juice from the lemon.
8. Mix the lemon zest with the olive oil.
9. Fold the chopped parsley into the oil.
10. Pour the broth and milk into a pot.
11. Bring the liquid to a boil.
12. Stir in the polenta while it streams in slowly.
13. Let the mixture thicken for 1 to 2 minutes.
14. Remove the pot from the heat.
15. Stir in the lemon juice.
16. Season the polenta with salt.
17. Transfer the polenta to a bowl.
18. Smooth the top surface.
19. Let the polenta cool until firm.
20. Wash the tomatoes.
21. Cut the tomatoes in half.
22. Clean the mushrooms.
23. Chop the mushrooms into small pieces or leave them whole.
24. Peel the shallot.
25. Peel the garlic.
26. Finely chop the shallot.
27. Finely chop the garlic.
28. Heat 1 tablespoon of oil in a hot pan.
29. Sauté the shallot with the garlic until translucent.
30. Remove the shallot mixture from the pan.
31. Add the remaining oil to the pan.
32. Fry the mushrooms for 3 to 4 minutes until lightly browned, stirring occasionally.
33. Return the shallot mixture to the pan.
34. Sprinkle everything with flour.
35. Cook the mixture until pale yellow.
36. Deglaze the pan with wine.
37. Pour in the broth.
38. Stir in the thyme.
39. Let the sauce simmer for 5 minutes.
40. Turn out the polenta onto a plate.
41. Drizzle the polenta with the parsley-lemon oil.
42. Cut the polenta into pieces.
43. Serve the polenta with the mushroom sauce.

Nutrition per serving

kcal: 207
Protein: 10 g · Fett/Fat: 13 g · Carbs: 9 g