← Nouns Cooking · Plant-Based

Ingredients

• 500 g mixed mushrooms, sliced or torn
• 2 tbsp Olive oil
• 15 g Butter
• 2 cloves Garlic, crushed
• 4 sprigs Thyme, leaves picked
• 75 ml dry white wine (optional)
• 100 ml vegetable stock
• 1 handful Parsley, chopped
• 500 ml Water
• 400 ml Milk
• 200 g quick-cook polenta
• 30 g Butter
• 50 g Parmesan, grated, plus extra to serve
• salt and black pepper

Method

1. Heat the oil in a large frying pan over high heat. Add the mushrooms and fry for 8–10 min, stirring only now and then, until browned and any liquid has evaporated. Season.
2. Turn the heat down to medium, add the butter, garlic and thyme and cook for 1 minute. Pour in the wine (if using) and stock and bubble for 3–4 min until reduced to a glossy sauce. Stir in the parsley and keep warm.
3. Meanwhile, bring the water and milk to a simmer in a large pan with 1 tsp salt. Pour in the polenta in a slow, steady stream, whisking all the time to stop lumps forming.
4. Switch to a wooden spoon and cook over low heat for 5–8 min, stirring often, until thick and smooth (it will spit, so take care). Beat in the butter and parmesan and add a splash more water if it gets too stiff.
5. Spoon the polenta into warm bowls, top with the mushrooms and their sauce and finish with extra parmesan and black pepper.

Tips

• Traditional parmesan uses animal rennet; choose a vegetarian hard cheese if needed.
• Make it vegan with olive oil instead of butter, plant milk and nutritional yeast instead of cheese. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons Love and Lemons