Shape Magazine
Quick Healthy Meals: Wild Mushroom and Tomato Ragout
Enjoy easy low fat recipes such as this scrumptious wild mushroom ragout and benefit from the cancer-fighting lycopene in the tomatoes.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Nutrition facts per serving:
(2/3 cup polenta, 2/3 cup ragout): 164 calories, 5 g fat (26% of calories), 1 g saturated fat, 26 g carbs, 4 g protein, 2 g fiber, 55 mg calcium, 2 mg iron, 177 mg sodium
Ingredients for your quick healthy meals
1 tablespoon olive oil1 shallot, peeled and thinly sliced
1 teaspoon balsamic vinegar
1 teaspoon tomato paste
2 cups sliced assorted mushrooms (such as cremini, shiitake, and oyster)
3-1/2 cups low-sodium vegetable broth, divided
1 cup grape tomatoes, halved
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon chopped fresh sage (or 1/4 teaspoon dried)
2/3 cup quick-cooking polenta
2 tablespoons shaved Parmesan
Directions for your wild mushroom ragout
- Heat olive oil in a skillet over medium heat. Add shallot and vinegar and cook for 2 minutes. Add tomato paste and mushrooms; cook for 5 minutes, stirring occasionally.
- Pour in 1/2 cup broth, bring to a boil, and reduce to a simmer. Cook for 5 minutes. Add grape tomatoes and cook 5 more minutes until sauce thickens slightly. Remove from heat.
- Bring 3 cups of broth, rosemary, and sage to a boil in a medium saucepan. Slowly pour in polenta. Cook
over medium heat, stirring constantly for 4 to 5 minutes until mixture thickens. - Spoon polenta into four bowls and top each with a portion of mushroom ragout and a sprinkling of Parmesan.
When it comes to easy low fat recipes from Shape, this Wild Mushroom and Tomato Ragout is just one of the many quick healthy meals your family will enjoy.
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