Polenta Isn't Just A Super Easy Dish, It Also Has Near Countless Variations. This Vegan Dinner Recipe Features Polenta Topped With Sauteed Wild Mushrooms And Toasted Walnuts.

Polenta isn't just a super easy dish, it also has near countless variations. This vegan dinner recipe features polenta topped with sauteed wild mushrooms and toasted walnuts.
Polenta isn't just a super easy dish, it also has near countless variations. This vegan dinner recipe features polenta topped with sauteed wild mushrooms and toasted walnuts.

Vegan Polenta with Wild Mushrooms and Walnuts

Serves 4

Ingredients:

  • 1 cup coarsely ground corn meal (or dry polenta)

  • 4 cups water or vegetable broth plus more for soaking mushrooms

  • 3 tablespoons vegan butter or more to taste

  • Salt and freshly ground black pepper

  • 1 ounce dried wild mushrooms of your choice

  • 2 tablespoons olive oil

  • 8 ounces button or wild mushrooms, sliced

  • 1/2 cup finely chopped shallots

  • 2 cloves garlic, minced

  • 2 tablespoons tamari

  • 1 tablespoon fresh thyme leaves

  • 2 tablespoons finely chopped fresh parsley

  • 1 cup coarsely chopped toasted walnuts


Directions:

  1. In a medium saucepan over medium-high heat, stir together corn meal and water or broth. Add a generous pinch of salt and pepper.

  2. Bring polenta mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer, stirring often, until liquid is absorbed and mixture is thickened. Stir in butter, reduce heat to low and keep warm.

  3. Meanwhile, place dried mushrooms in a small bowl and cover with boiling water. Set aside for 10 minutes to soften mushrooms.

  4. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms start to release their liquid.

  5. Add shallots and garlic to mushrooms and cook, stirring, for 1 minute. Add tamari, thyme, and parsley and cook, stirring, for 1 minute. Season with salt and pepper.

  6. Right before serving, stir walnuts into mushroom mixture.

  7. Fill serving bowls or plates with polenta and top with mushroom mixture. Serve immediately.


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