Truffle Butter Mushrooms w/ Polenta
Truffle Butter Mushrooms w/ Polenta
Don’t under estimate the comforting properties of a warm bowl of polenta. Polenta is a type of corn porridge that is naturally gluten free, has a good source of fiber, can be easy on digestion and is quite satiating. Enjoy it throughout the day for breakfast, lunch or dinner. This recipe serves it creamy topped with a delicious helping of greens and umami rich mushrooms.
Serves 4
Ingredients
16oz (454g) Mixed Mushrooms (any variety Shiitake, Bella, King Trumpet, Oyster)
5oz (142g) Baby Spinach
1-2 Tbsp (15-30ml) Water
1 1/2 Tbsp (23g) Vegan Butter
1 tsp fresh Thyme, chopped
Truffle Oil to taste
Salt & Pepper to taste
Polenta
1 cup (120g) dry Polenta / Grits (also called coarse ground cornmeal)
4 cups (946ml) Water or Broth
1/2 cup (30g) finely shredded Vegan Parmesan
2 Tbsp (30g) Vegan Butter
1/3 cup (78ml) Unsweetened Plant Milk or more if needed
Salt & Pepper to taste
Directions
1.Make the polenta by bringing the water to a boil. Salt it and then add in the polenta. Mix well until completely incorporated. Lower the heat to medium low and allow it to cook for 20-25 minutes mixing often to prevent sticking.
2.Add in the vegan butter and mix well followed by the grated parmesan and plant milk. When cooked, the polenta should be thick, creamy and on the smoother side. Keep warm on low while you cook the mushrooms. Add more milk if needed to loosen it up right before serving.
3.Add the sliced mushrooms to a hot dry pan on medium high heat. Allow the mushrooms to release their water (about 3-5 minutes). Stir and continue cooking until they have taken on color. Add in the vegan butter, fresh thyme and finish with a generous drizzle of truffle oil. Season with salt and pepper and set aside.
4.Wilt the spinach in a large skillet with 1-2 tbsp of water. Season with salt and pepper and set aside.
5.Assemble each serving with a portion of the creamy polenta, wilted spinach and a portion of the truffle butter mushrooms.
