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Polenta With Porcini Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)425.5998
Energy (kCal)2229.535
Carbohydrates (g)21.584
Total fats (g)38.7384
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. soak the dried mushrooms in 150ml boiling water for 10 minutes. | 2. heat 1 litre of water in a pan, bring to boil and add polenta, constantly stirring until thick and creamy (about 5 mins). | 3. remove rind from cheese, chop and add to polenta. Keep polenta warm. | 4. Heat oil and fry fresh mushrooms for 4 mins, add garlic and fry for another minute. | 5. chop porcini and add the mushrooms and liquor to the pan, add the tomatoes and herbs, seasoning if desired cook for 5 minutes. | 6. put polenta in bowl and pour sauce over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    polenta 150 g 1891.25 0.0 420.75 10.625
    taleggio 75 1891.25 0.0 420.75 10.625
    porcini mushroom 10 g dried 1891.25 0.0 420.75 10.625
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    mushroom 325 chopped - - - -
    garlic clove 2 chopped 1891.25 0.0 420.75 10.625
    tomato 3 chopped 98.28 21.2394 4.8048 1.092
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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