Creamy Mushrooms with Polenta
Ingredients
Polenta
- 2 cups water
- 1/2 cup polenta
- Good pinch salt
Vegan mushrooms
- 1 brown onion diced
- 2 cloves garlic
- 3 cups diced mushrooms
- 1/3 cup cashews
- 1 cup unsweetened soy milk
- 1/2 tsp paprika
- 1 TBSP nutritional yeast
- Juice half small lemon
- 1 tsp tahini
Preparation
Boil the water on the stove with salt.
Once boiling, slowly add the polenta a little bit at a time while whisking continuously.
Whisk very strongly and vigorously so the polenta doesn’t clump.
Once thickened, serve and you can also add some vegan butter while whisking.
Fry onion, garlic and mushrooms until water has evaporated.
Blend the remaining ingredients in a blender until smooth.
Pour a little bit at a time and mix through the mushrooms until mixture is finished.
Serve with fresh parsley.
Tips
Other plant-based milks will work but soy gives the most authentic taste.
Add vegan butter to the polenta for extra flavor if desired.
