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Vegan Creamy Polenta and Red Wine Mushrooms #vegetarian #bestrecipe

Vegan Creamy Polenta and Red Wine Mushrooms #vegetarian #bestrecipe

This vegetarian rich polenta and red wine mushrooms is a fantasy. Speedy enough to be a weeknight dinner, sufficiently debauched to be a night out on the town supper. Simple smooth polenta takes no time at all and a major hot bowl is finished with some really fantastic mushrooms. They are cooked with garlic and red wine, and there is likely nothing superior to that!

This veggie lover smooth polenta and red wine mushrooms is a piece of my vacation dinner arrangement. This would be the ideal side dish or principle dish. Amid my ideal occasion dinner I am going to serve this as an afterthought with some other AMAZING dishes. So stayed tuned for that!

This vegetarian smooth polenta and red wine mushrooms is a fantasy. Sufficiently snappy to be a weeknight supper, wanton enough to be a night out on the town dinner. Excessively rich polenta, finished with mushrooms cooked in red wine and garlic.

Also Try Our Recipe : COWBOY PASTA SALAD

Vegan Creamy Polenta and Red Wine Mushrooms #vegetarian #bestrecipe

ingredients
Creamy Polenta
  • 4 Cups Water
  • 1 1/2 Teaspoons Salt
  • 1 Cup Corn meal
  • 3 Tablespoons Vegan butter, i used Earth Balance
Red Wine Mushrooms
  • 1 Tablespoon Olive oil
  • 4-6 Cloves Garlic, chopped
  • 16 Ounces Mushrooms, i used baby bella and shiitake(sliced)
  • 1 Teaspoon Rosemary, dried
  • 1/2 Cup Red wine, vegan
  • 3/4 Cup Vegetable broth
  • 1 Teaspoon Corn starch
  • Salt and pepper to taste
instructions
  1. First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps.
  2. Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. it is done when it is nice and thick and has absorbed all the liquid. 
  3. in the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
  4. Saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. 
  5. Visit bit.ly/2U8zo45 for full instructions.
Read More Our Recipe : EASY VEGETABLE RISOTTO

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