Sautéed Mushroom with polenta

Talk about comfort food….. Have you ever had sautéed mushroom with polenta? There is something special about this combination. I often find myself making this dish. The savory mushrooms in a herb and balsamic vinegar sauce is really something!!

The great thing is that this recipe is Vegan. There is an option to add cheese to the polenta. But following a vegan lifestyle you can always add nutritional yeast. This really adds a nice “cheesy” flavor to your dishes.
Nutritional yeast is a deactivated yeast in the form of flakes or a yellow powder. You can add this to your dishes to bring out the cheese flavor or even sprinkle it over your popcorn. Besides tasting great the fortified nutritional yeast is also packed with proteins, Vitamin Bs and minerals.

This sautéed mushroom with polenta doesn’t take too long to make. The mushroom sauce cooks with in 15 minutes, the polenta, depending on the brand +/- 20 minutes.

Sautéed Mushroom with polenta

Ingredients

Sautéed mushroom

4 tablespoons olive oil
600g mushrooms ( button or mixture, roughly chopped)
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
2/4 teaspoon black pepper
6 garlic cloves, minced
3 tablespoons balsamic vinegar
3/4 cup vegetable broth (More if you prefer it saucier)
4 tablespoons of Vegan Margarine
1 tablespoon of nutritional yeast
Salt to taste

Polenta

2 1/2 cups of Milk alternative (Almond milk works well)
2 1/4 cups of Vegetable broth
1 1/2 cups instant polenta
Salt and pepper to taste

Instructions

Start with the sautéed mushroom:
Warm a large pan over medium heat. Add the olive oil. When the oil heats up add the mushrooms and cook, stirring occasionally. Cook for 5 minutes.
Stir in the thyme, oregano, pepper and garlic. Continue to cook while stirring for another minute.
Now stir in the balsamic vinegar. Make sure to scrape the bits that may get stuck at the bottom of the pan to mix it in. Keep stirring for another minute. Now add in the vegetable broth, reduce the heat to low. Stirr in the margarine and salt to taste. Set aside and keep warm.

For the Polenta:
In a pot bring the milk and the vegetable broth to boil. Reduce the heat and
gradually stir in the polenta, keep stirring until the mixture thickens. Around
3 minutes or so. You can add more vegetable broth or milk alternative if the
polenta seems to thick. Remove your pot from the heat. If you are using
nutritional yeast, you can add it in now along with salt and pepper to taste.
Stir until combined.

Hope you love this recipe as much as what I do. Let me know what you think.

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