Feeds 2 people
For the mushrooms
2 cups of mushrooms – sliced to 5mm or so thick
2 garlics cloves – minced
1 cups of soy cream (if you’re in NZ, I used THIS)
1 tbsp of fresh lemon juice
A few sprigs of thyme – tied together in a little bundle.
Fresh parsley – finely chopped
Salt and pepper
For the polenta
1/2 cup of polenta
1/2 cup of vegetable stock
1.5 cups of water
In a pan, heat a generous amount of olive oil (because mushrooms loooove olive oil). Using a longer sprig of thyme, bundle your other thyme sprigs together and flash fry this in the oil once it is hot enough. Careful, this might spit. Take the thyme out and dispose of it.
Turn the heat down to medium and add the mushrooms. Stir these occasionally, but not too much. Don’t mind the ‘burney’ bits on the side of the pan, that’s just flavour for your cream to pick up later. Cook until your mushrooms look something like this:
Turn the heat way down (or simply lift the pan off the heat) and stir in the garlic (because it’s so easy to burn garlic). Add the cream, bring to a simmer and then reduce slightly to thicken.
Meanwhile, make a start on your polenta (unless you didn’t get ‘instant’ polenta, then make a start before you start on the mushrooms). Cook this according to packet instructions. The ratio is generally 1:4, Polenta:liquid (but of course, adjust this to suit your textural preferences). I like to make a quarter of my liquid stock, for extra flavour. When incorporating the polenta and the water/stock ensure you are stirring the mix with a whisk, to avoid lumps. Cook until the polenta is tender and then let sit for 5 minutes with the lid on the pot.
By now, your mushroom sauce will have thickened. Stir in the lemon juice and parsley. Season with salt and pepper to taste. That’s it! Super easy and honestly justifiably suitable for breakfast, lunch or dinner.