Polenta with Sautéed Mushrooms

Polenta with Sauteed Mushrooms 3.jpg

By the Gracious Vegan

You can use any cooked grain or pasta for this dish. Sautéed mushrooms can also be used as the basis for quesadillas or as a topping for burgers, baked potatoes, or toast. 

Makes: 5 servings

Polenta: in the morning. Put these together in a medium saucepan and let sit all day.

  • 1 cup polenta (not instant)
  • 4 ½ cups water
  • 1 teaspoon salt 

In the evening. Put the saucepan on the stove and bring to a boil, whisking about every minute. Once it boils, turn the heat to very low and let the polenta simmer, uncovered, for 30 minutes or so, stirring or whisking about every 5 minutes to smooth out any lumps, until the mixture is very thick and pulls away from the sides of the pan. Stir in nutritional yeast and take the pan off the heat. The polenta is ready to serve.

  • 2 Tablespoons nutritional yeast

The mushrooms. While the polenta is cooking, sauté the following ingredients in broth, 5 minutes or more, until the shallots are transparent and soft.

  • Up to ½ cup vegetable broth, starting with 2 Tablespoons (see additional broth needed below)
  • 1 large or two small 2 shallots, finely chopped
  • 2 garlic cloves, peeled and minced, grated, or finely chopped

Add the next group of ingredients and cook over medium-high heat 5-8 minutes. Mushrooms should have released their liquid and started the softening process.

  • 1 pound white button or cremini mushrooms, quartered or sliced 
  • 1 pound wild or other mushrooms, cut or torn into pieces or slices
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried 
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or more to taste
  • Add the flour, stir, and continue to cook, about 1 minute.
  • 2 teaspoons flour of your choice

Add the next ingredients and turn the heat up. Cook for 5 minutes over medium-high heat, stirring often, until the mushrooms are tender, and the surrounding broth is thick.

  • ½ cup dry white wine such as sauvignon blanc or dry vermouth (optional, or more broth)
  • ½ cup vegetable broth
  • 2 teaspoons porcini mushroom powder (optional, but it adds a lot of flavor)

Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

  • 2 to 4 tablespoons finely chopped flat-leaf parsley

Timing: Hands-on time 30 minutes, total time all-day soaking + 30 minutes  

Nutrition: Whole-food unprocessed

Nutritional information per serving:             

166 calories, 2g fat, 0g sat. fat, 30g carbs, 22mg sodium, 5g fiber7gprotein

Gluten-free

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