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.
- 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
1. Soak the dried porcini mushrooms in 2 cups of boiling water for 20 to 30
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.
mushrooms, a large pinch of sea salt and freshly ground black pepper, and cook
for about 5 minutes, stirring occasionally.
the tomato paste and cook for another minute.
minutes, scraping the bits of mushroom and onion from the bottom of the pan.
another 15 to 20 minutes, adding more broth (or water) as needed, scraping any
bits that stick to the bottom.
- 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
oil, salt and herb blend. Bring to a boil.
tender, and creamy, about 15-18 minutes.
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