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VEGAN WILD AND CREAMY MUSHROOM STEW WITH HEALTHY CORN POLENTA
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5 from 3 votes

VEGAN WILD AND CREAMY MUSHROOM STEW WITH HEALTHY CORN POLENTA

We hope you loved this super healthy umami-rich mushroom polenta! :-)
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 4 people
Calories: 588kcal
Author: Nico
Cost: $10 |10€ | 10£

Ingredients

Baked polenta

  • 2 cup polenta
  • 8 cups water
  • 1 tbsp salt

Mushroom sauce

  • 2 kg mixed mushrooms button, chanterelles, oyster, cremini, king oyster, portobello, enoki
  • 50 grams dried shiitake mushrooms
  • 1 tsp chili flakes
  • 1 cup water use left over water from shiitake-soaking
  • 4 cloves garlic
  • 1 whole shallot
  • 1 tbsp all-purpose flour
  • ½ cup white wine or red
  • ½ cup plant milk or soy, oat, almond
  • 2 tsp thyme
  • 1 handful flat leaf parsley
  • 20-40 grams pinenuts
  • 2-3 tsp salt
  • 1 tsp pepper

Instructions

For the polenta

  • Measure water and polenta (4 cups of water for 1 cup of polenta) and set the water to boil. Salt the water when boiling.
  • Slowly pour the polenta into boiling water, whisk/stir constantly until all polenta is stirred in and there are no lumps of flour left.
  • Keep medium heat and be cautious of the "polenta-bubbles", they have a lava-like consistency and can get you really burned if it reaches skin.
  • Once smooth, change tool from whisk to wooden spoon and stir occasionally every 1-2 mins on low-medium heat. Depending on your polenta type, you need to cook it for 15-60 mins. Taste the polenta for salt and remove from stove once cooked.
  • 2 ways of eating your polenta: 1) pour the boiled polenta into a cast iron pan or rectangular baking form and bake for 30-40 mins until golden. 2). Serve directly from the pot onto a plate or wooden board. On both cases, serve with a generous amount of sauce on top!

Prep the mushrooms

  • Soak shiitake mushrooms in lukewarm water and set aside.
  • Rinse the fresh mushrooms and cut into stripes. We prefer to maintain the shape of the various mushrooms by cutting them into not-too-thin stripes and maintaining the "umbrella" shape.
  • Drain the shiitake and cut into thin 1 cm (¼ inch) slices and save the shiitake "water" for the sauce.
  • Rinse the parsley and remove thicker stems, gather leaves in a pile, and slice roughly. Try not to press the parsley leaves too hard as you may bruise them. Set aside.
  • Peel shallots and garlic cloves and chop everything together into fine pieces.
  • Add pine nuts to a non-stick pan and roast lightly on medium to high heat for a slight crunch. Set aside once pine nuts are lightly brown.

Make the mushroom stew

  • Add shallots, garlic and chili flakes to a large pan or skillet with ¼ cup of water and "water fry" in 4 tablespoons of shiitake water (leftover) until they caramelise, this usually takes 2-3 mins. Add more shiitake water if necessary.
  • Once shallot and garlic are golden, add shiitake-mushrooms to the mix. Add the remaining mushrooms a little bit at a time. Do not add any more water at this point.
  • Add wine to the mix once the pan is hot and let evaporate. Cover the stew with a lid and let cook for 15 mins, adding some more shitake water if necessary.
  • Start flavouring; add salt, pepper, thyme while stirring. Add plant milk and flour (through a small sieve to avoid lumps). Let cook for some more minutes to let the flavours grow.
  • Once you've reached creamy consistency, add parsley and turn gently into the stew. Set aside to cool down for 5 mins before serving

Serving suggestions

  • Arrange polenta on a plate, on a cutting board or use the baked polenta in the cast iron.
  • Pour a healthy amount of mushroom stew in the middle. Share with family and friends while wearing fluffy, soft socks (optional). Enjoy!

Video

Nutrition

Calories: 588kcal | Carbohydrates: 112g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Potassium: 1935mg | Dietary Fiber: 16g | Sugar: 14g | Vitamin A: 538IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 4mg