Pan-Fried Mushrooms with Polenta

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Pan-Fried Mushrooms with Polenta

 

 

4 cups vegetable stock

4 cups water

2 cups fine polenta

1/4 cup extra virgin olive oil

150 g (5 1/3 oz) oyster mushrooms, halved

150 g (5 1/3 oz) shiitake mushrooms, sliced

400 g (14 oz) mushroom flats, sliced

3 garlic cloves, finely chopped

4 tsp chopped fresh oregano leaves

4 tsp chopped fresh thyme leaves

1 lemon, juiced

salt & ground black pepper, to taste

6 tsp vegan margarine, cubed, at room temperature

1/2 cup finely shredded vegan parmesan

 

 

1. Place the stock and water in a large non-stick saucepan. Bring to

the boil over high heat. Gradually add the polenta, stirring

constantly. Reduce heat to medium-low and cook, uncovered, stirring

occasionally, for 20 minutes or until thick and creamy.

 

2. Meanwhile, heat 4 tsp of the olive oil in a large heavy-based

frying pan over medium-high heat. Add 1/3 of the mushrooms and garlic

and cook, stirring occasionally, for 5 to 6 minutes or until tender.

Remove from pan and repeat with remaining oil, mushrooms and garlic.

Return all mushrooms to the pan with the oregano, thyme, lemon juice,

salt and pepper. Toss to combine.

 

3. Add margarine and 3/4 of the parmesan to the polenta and beat with

a wooden spoon until smooth. Season with salt and pepper. Serve

mushrooms spooned over polenta and sprinkle with the remaining Parmesan.

 

 

 

VARIATION: Replace the polenta with mashed potato.

 

 

Serves 4.