Teff Polenta with Mixed Mushrooms
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 3 Cups Mixed Mushrooms Crimini and Oyster (Chopped)
  • 2 Cloves Garlic (Minced)
  • 2 tbsp Miso Paste
  • 2 Tbsp Fresh Thyme (Chopped)
  • 2 Tbsp Fresh Sage (Chopped)
  • 1 Cup Whole Grain Teff (or Corn Polenta Can be Substituted)
  • 3½ Cups Veggie Stock
  • ½ tsp Each Salt and Pepper
  • ¼ Cup Nutrional Yeast
Instructions
  1. Prepare all fresh produce as directed above.
  2. In a medium sauce pan, bring 3 cups of the veggie stock to a boil.
  3. Stir in the teff and reduce heat to low. Cover and simmer until all liquid is absorbed and the teff is tender about 18-20 minutes (corn polenta only needs 2-3 minutes to cook so plan accordingly)
  4. While the teff is cooking, add 1 tsp of oil to a frying pan. Add the mushrooms, garlic and sauté over medium heat stirring occasionally.
  5. When the mushrooms begin to brown (about 5-6 mins) add the rest of the veggie stock, fresh herbs and miso paste. Stir to combine.
  6. Cover the mushrooms immediately and turn the heat to low. This will simmer the stock slightly but does not allow it to evaporate creating a sauce.
  7. Remove polenta from the heat once all the veggie stock has been absorbed. Stir in the nutritional yeast.
  8. Plate the polenta immediately and top with the mushroom mixture. Sprinkle with extra nutritional yeast or vegan parmesan. if desired.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/teff-polenta-with-mixed-mushrooms/