Mushrooms with Creamy Polenta

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Mushrooms with Creamy Polenta

 

 

8 teaspoons olive oil

400 g (14 oz) flat mushrooms, thickly sliced

200 g (7 oz) Swiss brown mushrooms, quartered

8 teaspoons red wine vinegar

2 cups soy milk

1 cup instant polenta

1/3 cup grated vegan parmesan cheese

pepper, to taste

1/2 cup chopped fresh flat-leaf parsley leaves

 

 

1. Heat half the oil in a large non-stick frying pan over medium-high

heat. Add half the mushrooms. Cook, stirring occasionally, for 5

minutes or until tender. Transfer to a bowl. Repeat with remaining

oil and mushrooms.

 

2. Return mushrooms to pan. Add vinegar. Bring to the boil. Reduce

heat to medium. Simmer for 2 minutes or until liquid has almost

evaporated.

 

3. Meanwhile, combine soy milk and 2 cups cold water in a saucepan.

Bring to the boil over medium-high heat. Gradually pour in polenta,

stirring constantly. Reduce heat to medium-low. Whisk polenta for 2

minutes or until thickened.

 

4. Remove from heat. Using a wooden spoon, stir for 1 minute.

 

5. Stir in parmesan.

 

6. Divide polenta between bowls. Top with mushrooms and parsley.

Season with pepper. Serve.

 

 

Serves 4.