Delicious Vegan Creamy Polenta and Red Wine Mushrooms

I claim at some stage in cold months, pink wine have to cross in the whole lot!

This vegan creamy polenta and pink wine mushrooms is a dream. quick sufficient to be a weeknight meal, decadent enough to be a date dinner party. easy creamy polenta takes no time in any respect and a large steamy bowl is topped with a few honestly extremely good mushrooms. they're cooked with garlic and purple wine, and there is probably not anything better than that!

INGREDIENTS:

Creamy Polenta

• 4 Cups Water
• 3 Tablespoons Vegan butter, I used Earth Balance
• 1 Cup Corn meal
• 1 1/2 Teaspoons Salt

Red Wine Mushrooms

• 1 Tablespoon Olive oil
• 1 Teaspoon Corn starch
• 4-6 Cloves Garlic, chopped
• 1/2 Cup Red wine, vegan
• 1 Teaspoon Rosemary, dried
• 3/4 Cup Vegetable broth
• 16 Ounces Mushrooms, I used baby bella and shiitake(sliced)
• Salt and pepper to taste

INSTRUCTIONS:

1. First, start on the polenta. carry the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow consistent circulation, whisking the whole time. make sure it's far very gradual, or the corn meal will clump together. make certain it's miles all combined and there are not any lumps.
2. lessen warmness to low, cover and simmer for about 10-15 minutes. Stir each short while. it is carried out whilst it's far high-quality and thick and has absorbed all the liquid. 
3. in the mean time, make the crimson wine mushrooms. warmth the olive oil on medium high in a non stick skillet or solid iron skillet. upload the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper.
4. Saute for approximately five minutes or until the mushrooms have launched their liquid and are starting to brown. 
5. Then upload the rosemary and crimson wine. Simmer for about five-7 mins, decreasing warmness as wanted. Or till the mushrooms have absorbed most of the wine. 
6. Now, whisk collectively the veggie broth and corn starch. Then add it to the mushrooms. Simmer for some extra mins, or till the sauce thickens barely. Season with every other pinch of salt and pepper. taste and alter seasoning. get rid of from heat.
7. as soon as the polenta is quality and thick, upload the vegan butter, and stir to soften the vegan butter into the polenta. taste and adjust seasoning. eliminate from heat.
8. Now serve at once with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.

Get The Recipes : https://www.rabbitandwolves.com/vegan-creamy-polenta-red-wine-mushrooms/

Share this post