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Kasia

Mushrooms & Polenta Mash

This is the ultimate comfort meal for me. I love mushrooms and the soy sauce really adds flavour. Paired with the ultra creamy polenta mash and you've got perfection in a bowl. I love using polenta as it is different to mash potatoes but it also really filling. Plus, this dish is great warm or cold so is great for both warmer and cooler months.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 Portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Australian, British
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the mushrooms
  • 200 Grams White mushrooms Sliced
  • 1/2 White onion Diced
  • 2-3 Tbsp Soy sauce (gluten-free)
  • 1 Handful Spinach
  • 1/2 Tbsp Apple cider vinegar
  • 1/2 Tsp Garlic powder Substitute for 1-2 garlic cloves
  • Handful Pine nuts/roasted corn To serve
  • Pepper To taste
  • Chilli Flakes To serve
  • Oil For frying
For the polenta mash
  • 50 Grams Uncooked polenta
  • 150 ml plant-based milk I used coconut milk but any will work
  • 50 Grams Coconut yoghurt/cream Substitute for greek yoghurt or other plant-ased yoghurt as desired (thicker is best)
  • 2-3 Tbsp Nutritional yeast flakes This is optional but gives the mash a 'cheesy' flavour
  • 250 ml Vegetable broth Can substitute for chicken broth if preferred
  • Salt To taste

Equipment

  • Saucepan
  • Mixing spoon
  • Spatula
  • Frying pan

Method
 

To make the mushrooms
  1. Heat oil in a pan and then add the diced onion
  2. Mix the onion with a spatula until browning (~5 minutes)
  3. Add the mushrooms and brown (~5 minutes)
  4. Add the soy sauce to the pan and mix thoroughly (until everything is completely coated)
  5. Add in spinach and the remaining seasoning to the pan
  6. Simmer whilst making the polenta mash
For the polenta mash
  1. In a saucepan, add the dry polenta, milk and vegetable/chicken broth and leave to thicken (stirring occasionally)
  2. Once thickened, add the coconut yoghurt/cream and stir in until it is warmed through
  3. Remove the pan from the heat and stir in the yeast flakes
To serve
  1. Spoon the polenta into the base of a bowl
  2. Top the polenta with the spinach and mushrooms
  3. Optional: add roast corn/pine nuts and chilli flakes
  4. Enjoy!

Notes

Storage: best kept refrigerated and consume within 5 days
I find the coconut yoghurt/cream helps to make the polenta mash extra creamy. If this isn't for you, simply add more milk instead.