Sauteed Mushrooms over Creamy Polenta
Recipe type: side dish
Cuisine: vegan, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves:: 4
Plant-based comfort food you'll love!
  • Polenta Ingredients:
  • 3 ½ C Water
  • 1 C Polenta
  • 1 t Salt
  • 1 T Earth Balance Vegan Butter
  • 1 T Nutritional Yeast
  • Mushroom Ingredients:
  • 1 T Olive oil
  • 24 oz White mushrooms, washed, sliced ¼ “ thick
  • ¼ C Dry White wine
  • ¼ C Salt-free Vegetarian Stock
  • 1 T Garlic, chopped
  • 1 T White Miso
  • 1 T Tamari or low-sodium soy sauce
  • Garnish with toasted nuts, fresh chopped herbs, and/or sesame seeds
  1. In a medium saucepan, over high heat, bring water to a boil, add salt; then, stir in polenta.
  2. Reduce heat to medium, whisking continuously until thickened, about 5 minutes.
  3. Remove from heat, stir in vegan butter and nutritional yeast, cover and keep warm until needed.
  4. In a large 12” skillet over high heat, warm oil, then add sliced mushrooms and stir through to cover with oil.
  5. Reduce heat to med-high, allow mushrooms to cook for about 6 minutes, release their juices and brown on one side without stirring.
  6. Add garlic and cook for 30 seconds, then stir in wine and cook until liquid is nearly absorbed, about 3 minutes.
  7. Add vegetable stock and cook for another minute until heated through.
  8. Remove from heat, add miso and tamari sauce and stir well.
  9. On a warm serving bowl, pour in warm polenta, top with mushroom mixture including pan juices.
  10. Garnish with toasted nuts, chopped herbs, sesame seeds or as desired.
Recipe by My Sweet California Life at