A rich Parmesan Polenta presented with a new Lemon Thyme Wild Mushroom blend produced using cremini and shitaki mushrooms, makes for a definitive gluten free vegan dish! Additionally you simply feel tasteful eating it!
This dish has the majority of my preferred things, a lively nibble from the lemon, grittiness from the various mushrooms, crisp herbs, and gooey smoothness to complete it off!
The best part is that this Parmesan Polenta with Wild Mushrooms is veggie lover and gluten free! Win ANNNNNDDDD Win! 🙂
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Ingredients
Parmesan Polenta:
- 3 cup of vegetable broth
- 1 cup of polenta
- 1/2 cup of shredded parmesan
- salt & pepper
Lemon Thyme Wild Mushrooms:
- 1 tablespoon of olive oil
- 1/4 cup of shallots, sliced
- 1 garlic clove, minced
- 2 cups of cremini mushrooms, sliced
- 1/2 cup of shitaki, sliced
- juice from 1 lemon
- 2 tablespoons of fresh thyme, chopped
Instructions
- Add vegetable broth to a medium size saucepan and bring to a boil.
- Slowly stir in polenta with a whisk.
- Reduce heat and allow polenta to cook for 30 minutes, stirring frequently so that the polenta does not stick to sides.
- In the meantime, heat a medium non-stick saute pan to medium high heat. Add olive oil and sliced shallots. Saute for 3-4 minutes until shallots are translucent.
- Next add minced garlic clove and saute for 30 seconds.
- Immediately add in sliced cremini mushrooms with sliced shitaki mushrooms.
- Saute for 10 minutes, stirring occasionally.
- Finish off the mushrooms with lemon juice and chopped fresh thyme.
- Next, to the polenta, add in 1/2 cup of shredded parmesan, salt, and pepper to taste and serve!
For more detail : bit.ly/337AHlw
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