At the Historic Smithton Inn
, we’ve been getting more
requests for vegan breakfast options, so we’ve
been building up our repertoire
of delicious, hearty recipes that fit the bill. This mushroom ragu polenta
recipe works for vegetarian and vegan guests—and for those following gluten-free diets.
What you’ll need:
- 1 ounce dried porcini mushrooms
- 4 tablespoons extra virgin olive oil
- 1 medium onion (or 3 to 4 shallots), finely chopped
- 3 garlic cloves, smashed to a pulp with a little sea salt
- 2 pounds mushrooms (portabella, baby bella, shitake, oyster), thinly sliced
- 1 tablespoon almond flour (or other gluten free version)
- 2 tablespoons tomato paste
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Pinch red pepper flakes
- 1 cup dry red wine (alternatively Sherry, Marsala, or Madeira)
- 2 cups mushroom broth (from reconstituted porcinis)
- Sea salt and freshly ground black pepper to taste
- Chopped parsley for garnish
How To Make It:
1. Soak the dried porcini mushrooms in 2 cups of boiling water for 20 to 30
2. Strain, removing as much liquid as possible. Set the
mushroom broth aside. Roughly chop the porcini mushrooms.
3. Heat a large skillet with 2 tablespoons of olive oil over medium heat. Add
the onion and cook about 5 minutes, until tender and lightly browned.
4. Add the garlic and saute for 30 seconds.
5. Add the remaining 2 tablespoons of olive oil, the sliced
mushrooms, a large pinch of sea salt and freshly ground black pepper, and cook
for about 5 minutes, stirring occasionally.
6. Stir in the flour to combine, and cook for 2 minutes. Add
the tomato paste and cook for another minute.
7. Add the dried mushrooms, rosemary, thyme, and red pepper
8. Add the wine, raise the heat to high, and cook 5
minutes, scraping the bits of mushroom and onion from the bottom of the pan.
9. Add 1 cup of mushroom stock and continue to cook for
another 15 to 20 minutes, adding more broth (or water) as needed, scraping any
bits that stick to the bottom.
10. Taste and season with salt and pepper.
(Adapted from Wild Greens and Sardines)
What You’ll Need:
- 3 cups water
- 2 cups unsweetened coconut milk (regular or light)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon vegetable boullion
- 1 teaspoon Italian herb blend
- 1 1/4 cups Bob’s Red Mill Gluten-Free / Organic Polenta
How To Make It:
1. In a medium saucepan combine water, coconut milk, olive
oil, salt and herb blend. Bring to a boil.
2. Reduce heat to a simmer and slowly whisk in the cornmeal.
3. Simmer, stirring frequently, until the mixture is smooth,
tender, and creamy, about 15-18 minutes.
(Adapted from Tori Avey)
I hope you’ll enjoy this mushroom polenta recipe. It’s an
excellent addition to any vegan or vegetarian meal or perfect as a meal in and
of itself. Give it a try!
Image courtesy of winnond at FreeDigitalPhotos.net