I need just one word to describe this Creamy Vegan Polenta with Wild Mushrooms. Mindblowing. But… I simply can’t resist saying more. Here’s a dish so delicious, you’ll be left licking your bowl and your spoon and the pan. And at the end of it all, you’ll wish you’d made enough to feed an army so you could eat it all yourself. This recipe has so much going for it. It’s got: -amazing layers of texture from the wild mushrooms and the polenta -tons of flavor -is easy to make, in fact it’s foolproof -is ready in under 30 minutes If you have polenta or cornmeal and dry mushrooms of any kind in your pantry, you probably don’t even need to make a trip to the store for the simple ingredient list. All you need are: Check to get new recipe updates by email.
-soy sauce or tamari or liquid aminos -nutritional yeast -raw cashews -dry herbs like sage and thyme -salt and pepper I love making this with a mix of porcini, shiitake and crimini mushrooms, but mix it up with other mushrooms, if you’d rather. Serve up this Creamy Polenta with Wild Mushrooms with a simple salad of mixed greens, and you’ve got a hearty, satisfying meal that is wonderful enough to take the bite off winter.
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