Mushroom Polenta

Updated: Aug 6, 2019



So this recipe is just me being sneaky. Its basically a modified version of the mushroom gravy from the blog we released for vegan thanksgiving recipes. But thats ok, we all have a style of cooking that tends to circle back a bit. I don't know haw many times I reference the 5 Basic Cashew Creams. For some reason I can't get some of my friends to try making cashew cream though. They feel that turning nuts into a cream is intimidating or something but its actually the easiest thing you'll ever do! You can't mess it up, the blender takes care of the texture and if it is under seasoned you can just keep taste testing it until you get it right. The most challenging thing about blogging for me is writing a recipe. I'm such a wing-it type of home cook, thats the way to go! Please try making cashew creams if you haven't already. It has been life changing for so many of people I've showed it too! (especially the lactose intolerant!)


Mushroom Polenta

Tools-

Sauté pan

Sauce Pan

Blender/ food processor

Ingredients--

4 servings Polenta

2 Cups Cashews

4 Large portobello mushrooms

2-3 tbsp minced garlic (If you used jar garlic, use 3, for fresh use 2)

2 tbsp neutral cooking oil

1/4th Cup nutritional Yeast

Salt

Spinach (optional for serving)

1 tbsp Vegan Butter

10 Sage leaves

Instructions-

1. Start soaking cashews by covering in a bowl with water and chopping the mushrooms

2. Saute mushrooms with cooking oil and a pinch of salt about 3 minutes

3. Add minced garlic to pan and continue to saute for about 2 more minutes

4. Drain the water from the cashews, preserving about one cup.

6. Add the preserved water, cashews half of the mushrooms, and nutritional yeast to the blender or food processor. Blend until smooth and taste test for salt. If nesessary add  salt and pepper. (Note: If it feels bland, a squeeze of lemon juice or a cap full of vinegar helps. This might be necessary if the garlic was not quite strong enough.)

5. Cook Polenta according to instructions.

6. Heat Mushroom sauce in microwave or saucepan. If using saucepan, add water as needed to prevent burning.

7. Meanwhile, melt butter onto a frying pan, and fry in sage leaves. Once crispy set aside.

7. On each plate, later polenta, spinach, gravy, and top with remaining mushrooms. Serves 4.

8. Crumble fried sage on top and enjoy!

(Note, feel free to use steamed or spinach sauteed with garlic and vegan butter and pinch of salt for more flavor. I added fresh spinach as a last minute touch but I actually think it would have been lovely this way.)



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