This dish could be totally vegan if you leave out the parmesan! It takes 30 minutes to make and is sure to comfort you! It's a great vegetarian option for entertaining or just for a weeknight!
Servings: 4
Preparation: 20 minutes
Cooking: 30 minutes
Ingredients:
- 6 cups of mixed mushrooms (portobello, shitake, maitake, oyster mushrooms)
- 5-6 sprigs fresh thyme, stems removed
- 2 small cloves garlic, thinly sliced
- 1 tbsp kosher salt
- 1 tsp pepper
- 4 tbsp olive oil
- Grated Parmesan, to serve
- Peas, thawed, to serve
- Lemon zest, to serve
For the polenta:
- 1 cup fine Italian polenta
- 2 cups almond milk
- 2 cups of water
- 1/8 tsp ground nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp pepper
Preparation:
- Preheat your oven to 375F
- Clean the mushrooms with a small brush or a clean cloth. Do not wash them with water! Otherwise, they will not roast well in the oven.
- Tear the largest mushrooms with your hands, trying to keep them the same size. Set aside.
- On two large baking sheets, combine olive oil, thyme, salt, pepper and garlic. Add mushrooms and mix well.
- Roast in the oven for about 30 minutes. After 15 minutes, turn them over so that they cook evenly.
- Meanwhile, heat a saucepan over the stove and add the polenta, almond milk, water and salt. Bring to a boil, cover and simmer for about 25 minutes. Make sure to stir well every 5 minutes so that the polenta does not stick to the bottom of the pot.