Creamy Vegan Mushroom Fricassee with Polenta
A creamy and comforting vegan dish featuring earthy mushrooms and a luxuriously rich sauce served over a smooth bed of polenta.
Ingredients
Polenta Base
- 1 cup Polenta You can also use pre-cooked polenta for a quicker option.
- 3 cups Vegetable Broth
Mushroom Mixture
- 8 oz Mushrooms (button or cremini)
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Olive Oil For sautéing
- 1 tablespoon Fresh Thyme
- ½ cup Coconut Cream Or any vegan cream.
- 1 zest Lemon, from 1 lemon
- to taste Salt and Pepper
- Fresh Parsley, for garnish (optional)
Instructions
Cook the Polenta
- In a pot, bring 3 cups of vegetable broth to a boil. Gradually whisk in 1 cup of polenta.
- Reduce the heat and stir continuously until thickened, approximately 10-15 minutes.
- Remove from heat and set aside.
Sauté the Vegetables
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
Cook the Mushrooms
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, stirring frequently, about 5-7 minutes.
Create the Creamy Sauce
- Pour in the coconut cream and add the fresh thyme, lemon zest, salt, and pepper.
- Lower the heat and let it simmer for 5-10 minutes until slightly thickened.
Assemble and Serve
- Spoon the creamy mushroom mixture over a generous serving of polenta.
- Garnish with fresh parsley if desired, and enjoy the deliciousness!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat by adding a splash of vegetable broth or water to the pan, warming gently over low heat. Can be frozen for up to 3 months.