I had a long break indeed, but yay, finally! Here I am with this beautiful vegan mushrooms and polenta recipe, a dish that we love having regularly.
The holiday in Italy was lovely, with loads of beautiful food, good family times and togetherness. It is now time to get back on track.
A new year, a new decade so, will take this opportunity to wish you all again a happy, healthy, joyful, and balanced 2020!
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More about this vegan mushrooms recipe
Coming back to this vegan mushrooms and polenta recipe now. It is such an amazing combination! This dish can be kept vegan, could be made a vegetarian version by adding dairy products or eggs to it, or if you eat meat, or fish add some fish or meat to it. Any kind of fish or meat you may like can be grilled, baked, or pan-cooked.
This is a beautiful and versatile gluten-free recipe suitable for vegans, vegetarians, and any meat lovers because you can tailor it as you wish. I have added some bacon in the past and topped it with a pan-fried egg. Oh, it can make a delicious breakfast or brunch!
Ingredients needed for this vegan mushroom recipe
For the polenta you will need:
- polenta flour
- water or vegetable stock
- salt
For the mushroom sauté:
- mushrooms
- garlic
- fresh herbs
- extra virgin olive oil
- Celtic salt
- vegan cheese
How to make this vegan dish
Make the polenta
- In a saucepan, bring the vegetable broth or the water to a boil.
- Slowly pour in the polenta flour while whisking continuously to prevent lumps.
- Reduce heat to low and cook, stirring occasionally until thickened.
Preparing the mushrooms
- Simultaneously, heat the olive oil in a skillet over medium heat.
- Add minced garlic and sauté until translucent.
- Add mushrooms and cook until they release their juices and become tender.
- Season with fresh or dried herbs, salt, and pepper to taste.
Here's how to make polenta if you want to watch but it is the simplest side dish to make ever, take my word for it. I like how versatile polenta is by making it as plain as possible with just water, cornflour/cornmeal, and salt or adding some creaminess to it like some cream, cheese, or even eggs.
Variations
Vegan: tofu, beans, chickpeas, grilled vegetables, other types of mushrooms, tomato, and herbs sauce;
Pescatarian: any pan-fried fish ( see this delicious sardines recipe or Mediterranean Halibut Recipe), any nice creamy, full-fat cheese, pan-fried, boiled, or poached eggs;
Meat: Chicken With Garlic, Vegetable Tomato Sauce And Polenta, bacon, Cabbage Rolls 'Sarmale' Stuffed With Ground Beef, Veggies And Rice, any pork cut, particularly pan-cooked with a drizzle of garlic sauce.
Vegetarian: My favorite version of this would be a creamy polenta served with crumbs of cow or goat's feta cheese, mushrooms, and polenta topped with a soft pan-cooked or poached egg.
How to serve this
- Serve as a main dish for a comforting vegan dinner.
- Pair with a side salad for a light lunch.
- Serve as a side dish alongside grilled vegetables or tofu.
Did you know you can grow your own mushrooms in your own kitchen with a growing kit that is easily set up on the kitchen counter?
Let's get cooking this delicious light and gluten-free vegan mushrooms and polenta dish, shall we?
Oh, I almost forgot! If you would like some more mushroom dishes like these Creamy Mushroom Soup With Turmeric And Thyme, Garlic Infused Mushrooms mushroom-drooling recipes that I am adamant you will greatly love.
Recipe FAQs
Yes, feel free to use your favorite mushrooms or a mix of different varieties for added flavor and texture.
Absolutely! Prepare the polenta ahead of time and reheat it gently before serving. You may need to add a little extra liquid to loosen it up.
While polenta doesn't freeze well, you can freeze the cooked mushrooms separately for up to 1 month. Thaw in the refrigerator overnight before reheating.
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page if you have made this recipe and liked it. Thanks for stopping by!
Vegan mushrooms and polenta
Ingredients
For the Polenta :
- 300 g Polenta flour cornmeal
- 1 l water
- 1 teaspoon Salt
For the mushroom sauté:
- 500 g Mushrooms
- 3 cloves Garlic
- 4-5 sprigs Dill
- 2 tablespoon Olive oil
- ½ teaspoon Salt
- 100 g Vegan cheese to serve.
Instructions
Making the polenta
- Pour the water into a deeper cast iron or nonstick pot, add the salt and place on medium fire.
- When the water begins to simmer, add the cornmeal, whisking constantly to homogenise but also to avoid lumps. The polenta will begin to thicken fairly quickly. Whisk or stir it fairly often. It may form a crust which is absolutely fine.
Preparing the mushrooms
- While polenta cooks, place a pan over medium fire, add a good drizzle of olive oil, then add the crushed and finely chopped garlic. Allow it to cook for 1 minute.
- Add the sliced mushrooms. Cook for about 10-12 min till they begin to brown on all sides. Season to taste and garnish with some finely chopped dill.
- When the polenta is ready dish it out into the desired individual plates or onto one big serving plate and top with the mushrooms. Sprinkle some crumbled vegan cheese and serve while warm.
Lathiya says
I haven't tried my hands on polenta yet but I have to say this one sounds amazing. I also loved that you gave variations to try.
Ramona says
Thanks Lathiya,,
I am sure you will love polenta as much as we do - it is a great alternative to bred.
Jacque Hastert says
I can't wait to make this soon! I am always looking for a delicious yet filling vegan recipe!
Ramona says
Thank you Jacque, I am sure you will love it as much as we do.
Sondra Barker says
Wow this recipe sounds so delicious! I definitely need to try this out soon - Yum!
Ramona says
Thank you Sondra 😉
Gail Montero says
Hubby is gluten-free so I am always on the lookout for new and delicious gluten-free dishes and glad I found just the perfect dish for us.
Ramona says
Thank you Gail,
It is the perfect meal for gluten free diets, I am sure your hubby will love this meal.
Amy Liu Dong says
Honestly, I have never heard of this dish before but it looks really delicious and easy to make a dish. I will give it try and hope it will turn good as yours.
Ramona says
It definitely will Amy, all you need to do it's try and I am sure your mushrooms and polenta will turn out as delicious.
Ramona says
Thanks Amy,
Cooking is all about originality 😉 I am so glad you liked the dish and you are willing to give it a try 😉
Hani says
I will add ground beef and tofu in addition for dinner tonight! My husband will love it. 🙂
Ramona says
That sounds an absolutely yummy idea Hani. Enjoy! 😉
Jacqui DeBono says
I love polenta and I love mushrooms. This is so fresh and tasty, but also very satisfying.
Ramona says
Thank you so much dear Jacqui.
Jere Cassidy says
Glad to find this recipe. I love polenta and always need something new to put on top.
Ramona says
Thanks so much Jere, polenta is so versatile, isn't it?
Stine Mari says
I have a huge bag of cornmeal, so I can't wait to try this. Mushrooms are my favorite way of eating vegan. I totally agree with your view on diets, health and food. Although I do struggle sometimes, especially in cold dreary weather like the one we've been having for months now. This however, is super comforting while still being healthy, so it's particularly great right now - thanks!
Lesli Schwartz says
Totally delicious looking! I need to attempt to make polenta. I do have all of these ingredients in my pantry and fridge, so yes for the recipe inspiration!
Marta says
Two of my favorites- polenta and mushrooms- in one bowl. This recipe is great and tasty!
Ramona says
Thank you Marta, I am so happy you like it. It is a great combo, I must admit.
Ramona says
Thanks Marta, delicious indeed, so glad you like the recipe too. A combo made in heaven, agreed.
Leslie says
What a wonderful recipe you have here! You have a great combination of flavors!
Ramona says
Thank you Leslie xx
Kacey Perez says
Looks so gorgeous! I can't wait to give this a try. Switch things up a bit for the family meals during this social distancing!
Ramona says
Thank you so much Kacey! xx
Pavani says
That is such a hearty and comforting bowl of food. Creamy polenta with all that mushrooms looks absolutely delicious. The idea to serve with an egg on top sounds yumm!!
Erin Vasicek says
I would love to try this with tofu or crispy chickpeas!
Cheese Curd In Paradise says
What a delicious meal! I love the addition of the cheese and the dill! I can't wait to make this one!
Sandhya Ramakrishnan says
This is so my kind of recipe and my boys love mushroom. Making a good polenta comes with practice and I am yet to perfect it. I have to say, I love that cute serving bowls that you have used!
Stacey says
This polenta dish looks amazing. We love polenta too and will definitely make this ASAP. Love the garlic addition. Delicious.