Creamy mushrooms and polenta

This is a winter warming recipe. It tastes decadent, but using cashew cream instead of regular cream makes it a healthier, vegan option.

Mushrooms are super healthy, full of protein and fibre but also loaded with nutrients like riboflavin (B2), niacin (B3), pantothenic acid (B5), folate, thiamin and vitamin D to name a few.

This dish is nutrient dense and anti-inflammatory, perfect for the endometriosis diet.

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Serves 3 (or 4 small dishes), takes about 30 minutes.

You’ll need:

350 grams assorted mushrooms (I used swiss brown and white button mushrooms)

3 cloves of garlic sliced thinly

1 shallot sliced thinly

1 cup of *cashew cream

1 tablespoon of finely chopped parsely

1 teaspoon of *truffle oil (optional)

1 tablespoon of olive oil (for the frypan)

Sea salt and pepper to taste

2 cups of polenta

*To make the cashew cream, soak 1 cup of raw cashews for 4 hours (or 1 hour in boiling water) then drain and rinse the cashews and blend with 1 cup of cold filtered water and blast on high for 1-2 minutes until a creamy, smooth consistency. If you prefer a runnier sauce then add more water.

*Truffle oil can be found at specialty grocers and markets. Some farmers allow customers to buy direct so try looking online.

Method:

Prepare the ingredients, then start cooking the polenta as per packet instructions. I like to add some olive oil to give a smoother consistency.

Heat a medium sized frypan and 1 tablespoon of olive oil on low heat. Add the sliced shallots and slowly cook, this process should take about 5-7 minutes. Then add the sliced garlic and cook for a further minute.

While your cooking the creamy mushrooms keep a close eye on the polenta, stir as needed and make sure it doesn’t stick to the bottom. When it’s ready just turn the heat off and pop a lid on the saucepan to keep warm.

When the garlic and shallots are ready, increase the heat to medium and add the mushrooms, saute until they start to soften then add the cashew cream. Stir occasionally for 3-4 minutes and season with salt and pepper to taste. If using add a teaspoon of truffle oil and stir through.

Spoon the creamy mushrooms over the polenta and sprinkle with parsley. Serve immediately.

Yours in health x

Meredith

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