Ingredients
-
FOR THE POLENTA
-
1l lukewarm or warm water
-
200g organic corn flour
-
3g salt
-
FOR THE MUSHROOM SAUCE
-
300g cleaned mixed mushrooms
-
1 clove of garlicwithout peel
-
15g spring onions
-
30g extra virgin olive oil
-
6-8 leaves fresh sage
-
2g chopped rosemary
-
1 bay leaf
-
2g kuzu arrowroot
-
30ml homemade almond milk
-
1 tbsp of lentil or classic tamari
-
15g vegetable stock
-
salt to taste
Directions
Let yourself be wrapped by the fragrance of freshly cooked polenta and the scent of mushrooms. Just like in the mountains.
Ingredients
FOR THE POLENTA |
|
| 1l lukewarm or warm water | |
| 200g organic corn flour | |
| 3g salt | |
FOR THE MUSHROOM SAUCE |
|
| 300g cleaned mixed mushrooms | |
| 1 clove of garlic | |
| 15g spring onions | |
| 30g extra virgin olive oil | |
| 6-8 leaves fresh sage | |
| 2g chopped rosemary | |
| 1 bay leaf | |
| 2g kuzu arrowroot | |
| 30ml homemade almond milk | |
| 1 tbsp of lentil or classic tamari | |
| 15g vegetable stock | |
| salt to taste | |
Steps
|
1
|
Start with lukewarm water (not cold!), then add the polenta flour and salt to the breadmaker. Select the program for compotes or jams. |
|
2
|
Meanwhile cut the mushrooms into slices or cubes and the spring onions into long strips. |
|
3
|
In a non-stick pan, heat the oil, add garlic, spring onion, and bay leaf. When the garlic is simmering, add the mushrooms and salt and cook for 8-10 minutes. Add the sage, salt, and sauté in the pan and continue cooking for another minute. |
|
4
|
In a separate bowl, use a whisk to mix the arrowroot or kudzu, the non-dairy milk and the tamari, making sure that no lumps are formed. |
|
5
|
Pour the mix into the pan with the mushrooms and leave to simmer for 1-2 minutes. Reduce until the desired consistency is achieved. Mix with a wooden spoon, and if necessary add the stock. |
|
6
|
Add the chopped rosemary during the last 2 minutes of cooking. |
|
7
|
Remove the garlic and bay leaf, place the hot polenta on a wooden cutting board and serve with the mushroom sauce. |
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