This tasty deliciousness is completely plant-based and vegan!

Go ahead and tuck into this satisfying deliciousness because it’s healthy, dairy-free, and plant based. Go one step further and wilt fresh baby spinach in the skillet with mushrooms by covering it with a lid for about one minute before layering it over the creamy polenta for a fantastic meatless main dish meal.

Sauteed Mushrooms over Creamy Polenta

 

Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Plant-based comfort food you'll love!

Author: Linda Davis

Recipe type: side dish

Cuisine: vegan, vegetarian

Serves:: 4

Ingredients:

• 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

Directions:

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.

3.5.3208