Mushroom Polenta
Mushroom Polenta with green beans, peas, parsley, and thyme. This dish is rich, cozy, and the perfect transition from winter to spring.
Ingredients
Mushroom Mixture
- 1 tbsp avocado oil
- 1 tbsp minced garlic
- 10 oz shiitake mushrooms
- 2 tbsp balsamic vinegar
- ¾ cup peas
- ¾ cup trimmed green beans
- 4 sprigs thyme
- 1 cup fresh parsley
- 2 tbsp chopped chives
Polenta
- 1 cup polenta
- 3 cups water
- 1 cup plant-based milk
- 1 tbsp vegan butter
- ½ tsp sea salt
Instructions
Mushroom Mixture
- Heat avocado oil in a large skillet with minced garlic. Add shiitake mushrooms (some chopped, some whole) and cook for about 15 minutes on a low medium heat.
- To the skillet add the balsamic vinegar, peas, and green beans. Continue cooking allowing the mixture to thicken. Once almost all the liquid is dissolved, add in the thyme, chopped chives, and parsley. Cook for a minute or two longer then turn off the heat.
Polenta
- Add salted water to a saucepan and bring to a boil. Whisk the water while pouring in the polenta. Make sure you pour in a slow, steady stream. Stir continuously until the mixture starts to thicken. Add in the plant based milk and stir. Keep covered and stir every five minutes until it's no longer gritty, about 30 minutes.
- When it's done cooking, mix in the vegan butter and sea salt
- Plate the polenta and top with the mushroom mixture. Top with additional fresh parsley, thyme, sea salt, and pepper.