Vegan mushrooms and polenta
Ramona's Cuisine
Ramona's Cuisine

Vegan mushrooms and polenta

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  • For the Polenta
  • 300 g Polenta flour cornmeal
  • 1 l water
  • 1 tsp Salt
  • For the mushroom sauté
  • 500 g Mushrooms
  • 3 cloves Garlic
  • 4-5 sprigs Dill
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 100 g Vegan cheese to serve.


    1. Put 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 homogenize 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.
    2. While polenta cooks, place a pan over medium fire, add a good drizzle of olive oil, the crushed and finely chopped garlic, and the sliced mushrooms. Cook for about 10-12 min till they begin to brown on all sides. Add a little salt, pepper to taste and garnish with dill.
    3. 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.
    Enjoy along with some homemade chips just like we did. Yummmyy!


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