VEGAN WILD AND CREAMY MUSHROOM STEW WITH HEALTHY CORN POLENTA
We hope you loved this super healthy umami-rich mushroom polenta! :-)
Servings: 4 people
Cost: $10 |10€ | 10£
- 2 cup polenta
- 8 cups water
- 1 tbsp salt
- 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
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
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!
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