Main
Recipes
Cuisine
Italian
Black Forest Mushrooms In Tomato Sauce And Wild Ri... Recipe

Black Forest Mushrooms In Tomato Sauce And Wild Ri... Recipe

Posted by

Rate It!

Black Forest Mushrooms In Tomato Sauce And Wild Ri...

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

sauce
1 3/4 oz. package of dried black forest mushrooms aka shiitake mushrooms reconstituted in 1 cup of hot water.
6 fresh baby portabella mushrooms left whole
2 cloves of organic garlic
4 tbsp of organic fresh oregano
4 tbsp of fresh parsley
1 rib of celery sliced thin
1 1/2 cups of diced organic tomatoes with juice.
1/4- cup wild rice
olive oil for frying about two tbsp
sea salt
for the polenta
3 cups vegetable broth or chicken stock.
1 and 1/ 2 cups polenta
1 leek cleaned and green pars trimmed off sauteed in a tbsp of olive oil and a dash of sea salt until tender.
1/3 cup feta cheese
4 tbsp of sweet unsalted butter
2 tbsp of quality olive oil
1 tbsp of crushed green pepper corns
1/2 tsp of crushed red pepper
1/4 to 1/2 cup of heavy cream
1 tsp of organic oregano
1 tbsp of parsley

Directions:

DIRECTIONS;
Start the polenta by bringing the broth to a boil add the polenta and cook until it comes starts to bubble add the herbs and feta cheese and the cream and butter the green pepper corns and whip until smooth and creamy add the leeks set aside.
In a small fry pan sauté the garlic the celery in the olive oil until soft about two minutes.
Add the herbs and sauté for another minute to release the oils.
Add the tomatoes and the mushrooms and water from reconstituted mushrooms and the wild rice simmer for 3/4 of an hour adding more water as necessary.
Now add about a half cup of water to the polenta and reheat it stirring frequently adding enough water for a creamy consistency.
Add the polenta to the plate and top with the tomato mixture.
Suggestions add toasted pine nuts and Parmesan curls on top.
Serve with a red wine enjoy!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	838.77 Kcal (3512 kJ)
Calories from fat	350.72 Kcal
		% Daily Value*
Total Fat	38.97g	60%
Cholesterol	66.82mg	22%
Sodium	2384.99mg	99%
Potassium	2043.44mg	43%
Total Carbs	107.18g	36%
Sugars	23.41g	94%
Dietary Fiber	12.76g	51%
Protein	22.54g	45%
Vitamin C	39.2mg	65%
Vitamin A	1.2mg	39%
Iron	8.1mg	45%
Calcium	380.4mg	38%

Amount Per 100 g
Calories	89.74 Kcal (376 kJ)
Calories from fat	37.52 Kcal
		% Daily Value*
Total Fat	4.17g	60%
Cholesterol	7.15mg	22%
Sodium	255.16mg	99%
Potassium	218.62mg	43%
Total Carbs	11.47g	36%
Sugars	2.5g	94%
Dietary Fiber	1.37g	51%
Protein	2.41g	45%
Vitamin C	4.2mg	65%
Vitamin A	0.1mg	39%
Iron	0.9mg	45%
Calcium	40.7mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Wild-Mushroom Bread Pudding

Olive oil and 17 more..
Kiss the Cook Good Risotto Primavera

Vegetable broth (or low sodium chicken broth), Olive oil and 14 more..
Garlicky Sauteed Mushrooms

Wild or cultivated mushrooms, Olive oil, Salt and 3 more..
Potato Leek Soup

Olive oil, Butter, Leeks, chopped, Potatoes, cubed and 8 more..
Potato and Vegetable Frittata

Olive oil, Chopped onion, Garlic, minced and 12 more..
Shakshooka

Olive oil, Garlic, thinly sliced, Onion, chopped and 11 more..
Picadillo (Hash) at the Flores Family's El Charro Cafe

Salt, Water, Lean ground beef, Garlic, pureed and 12 more..
Grilled Tomato-Basil Soup

Ripe tomatoes, halved , about 6 medium and 14 more..