Description
A low FODMAP mushroom polenta with goat cheese. A super tasty vegetarian Italian recipe that is also gluten-free and low in lactose.
Ingredients
Scale
- 150 g oyster mushrooms
- 100 g canned mushrooms
- 2 tbsp olive oil
- 1 tbsp truffle infused olive oil
- 1 stock cube (check for high FODMAP ingredients)
- 100 g polenta
- A cube of butter
- 1/2 tsp rosemary
- 20 g parmesan cheese
- 30 g goat cheese
Instructions
- Drain the mushrooms, rinse them well and dry them. Scrub the oyster mushrooms clean and cut them into smaller pieces.
- Heat a tablespoon of olive oil in a pan. Add the mushrooms and the oyster mushrooms and fry them for a few minutes. Then add the truffle-infused oil and season with salt and pepper.
- Turn off the heat and put the pan aside with the lid on, so the mushrooms stay warm.
- Bring 500 ml of water to boil. Add 1 stock cube and stir together. Add the polenta slowly while you continue to stir. Lower the heat and continue to stir with a wooden spoon. You will notice that the polenta gets thicker. It will take about 3-5 minutes for the polenta to reach the right consistency. It should be like a porridge, but it can still run down your spoon. If you feel like the polenta is too thick, you can add some more water.
- Turn off the heat and stir the butter, parmesan cheese and rosemary into the polenta.
- Divide the polenta over two plates. Scoop the mushroom mixture on top and crumble the goat cheese over it. Serve immediately.
- Cook Time: 20 mins
Nutrition
- Serving Size: 1
- Calories: 464
- Fat: 23
- Carbohydrates: 45
- Fiber: 2
- Protein: 8