I was preparing some mushrooms when I thought I should make Mushroom Polenta, using the water released by the mushrooms I was frying. I tried it and it was so good I thought I should share the recipe. It’s a very basic recipe, with only a handful of ingredients. It’s also naturally gluten free and vegan too.
Because the taste of the mushrooms is so good, I didn’t add lots of other spices, just salt and pepper. It is a version of my Spicy mushrooms with peanut butter recipe. Feel free to add as many as you like. As I love mushrooms, I would gladly eat something like this every week and I wouldn’t get bored.
The recipe is also low in fat. If you want a richer taste, you can add some vegan cream over the mushrooms. When I cooked this, I’ve used the water from 1 kg of mushrooms. That means I made 4 servings of mushrooms, but only two of polenta. Of course, I’ve adjusted the quantities to reflect this. Because each serving contains 250g of mushrooms, it means a dish counts as 3 of the 5 servings of fruit and vegetables a day. If you love mushrooms you should definitely consider making them often, to boost your vegetable intake.
If you are struggling with the difference between polenta and corn meal, see this post of mine. The term polenta is used in a wrong way often and this can be puzzling.
Ingredients for Mushroom Polenta, 2 servings:
– 500g mushrooms
– 70g corn meal
– 2 spoons of oil
– salt and pepper
– 2 spoons of smooth peanut butter
Start by washing and chopping the mushrooms. Heat the oil in a large frying pan and toss in the mushrooms. When they start releasing water, drain the water into a measuring cup. Leave the mushrooms to cook on the hob.
Add water in the measuring jug until it gets to 500ml. Pour it in a pan and add the corn meal. Stir so the corn starts to dissolve in the water and it does not have any lumps. Sprinkle a bit of salt on top and stir. Leave to cook for 10 minutes, stirring from time to time, to avoid lumps and also for it not to catch the bottom of the pan.
When the mushrooms are cooked, add the salt, pepper, and the peanut butter. Stir until the mushrooms are coated with the butter. Put the polenta on the plates and top it with the mushrooms.
I think you already know my aversion for mushrooms (other than on the other side of my camera, since I love photographing them), but I’ll admit to being fascinated by the addition of peanut butter to this recipe.
I’ve recently discovered I can easily make grits for myself using almond milk and Miyoko’s vegan cheddar spread and vegan butter that are delicious.
I would eat mushrooms daily, so I really don’t understand anybody’s aversion for them. But, you’ve made me think, I’m going to try with other veggies, like peppers, to see if these might work too with peanut butter.
I am a huge fan of mushrooms. This looks perfectly comforting, tasty and healthy as well!
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