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.
- 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
- In a medium saucepan, over high heat, bring water to a boil, add salt; then, stir in polenta.
- Reduce heat to medium, whisking continuously until thickened, about 5 minutes.
- Remove from heat, stir in vegan butter and nutritional yeast, cover and keep warm until needed.
- In a large 12” skillet over high heat, warm oil, then add sliced mushrooms and stir through to cover with oil.
- Reduce heat to med-high, allow mushrooms to cook for about 6 minutes, release their juices and brown on one side without stirring.
- Add garlic and cook for 30 seconds, then stir in wine and cook until liquid is nearly absorbed, about 3 minutes.
- Add vegetable stock and cook for another minute until heated through.
- Remove from heat, add miso and tamari sauce and stir well.
- On a warm serving bowl, pour in warm polenta, top with mushroom mixture including pan juices.
- Garnish with toasted nuts, chopped herbs, sesame seeds or as desired.