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    You are at:Home»Dairy-Free Recipes»Appetizers»Polenta with Wild Mushrooms for a Plant-Based Appetizer or Light Meal

    Polenta with Wild Mushrooms for a Plant-Based Appetizer or Light Meal

    0
    By Alisa Fleming on September 29, 2022 Appetizers, Dairy-Free Recipes, Entrees

    Polenta is one of those interesting foods. It sets up as it cools, becoming firm and slicable, and yet has a creamy, naturally dairy-free consistency. This recipe for polenta with wild mushrooms using store-bought cooked polenta, which is usually vegan-friendly. But you can also make your own polenta if you prefer! We like this dish as small plates, and often use half as much polenta since we really like mushrooms.

    Polenta with Wild Mushrooms Recipe - dairy-free, gluten-free, nut-free, soy-free, plant-based

    Enjoy this Plant-Based Polenta with Wild Mushrooms

    This recipe was shared with us about 14 years ago, but we’ve updated it! We also have some tips in the FAQs below to adapt this polenta with wild mushrooms to your needs.

    Are there Any Substitutes for the Marsala Wine?

    Marsala is a type of cooking wine. You can use madeira wine or a dry white wine instead. For an alcohol-free version, we recommend using more broth and a splash of balsamic vinegar.

    Can I Use a Different Broth?

    Yes, vegetable broth or mushroom broth are great options for plant-based. But if you just need dairy-free, you can use a chicken or beef broth.

    Where Can I Find Polenta?

    We buy the polenta tubes in the shelf-stable aisles, usually near the pasta or Italian food.

    Can I Make My Own Polenta?

    Definitely! And it’s pretty easy. You can buy dry polenta, and follow the instructions on the package. If it calls for butter, you can use dairy-free butter alternative or oil. It’s simply cooked on the stove-top, then poured into a dish to set. Once set, you can slice it. You do need to plan ahead for this, as it takes at least 2 hours for the polenta to set up. You can also use this seared polenta recipe to make a flavorful dairy-free polenta.

    Polenta with Wild Mushrooms Recipe - dairy-free, gluten-free, nut-free, soy-free, plant-based

    Special Diet Notes: Polenta with Wild Mushrooms

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.

    Polenta with Wild Mushrooms
     
    Print
    Prep time
    5 mins
    Cook time
    15 mins
    Total time
    20 mins
     
    This flavorful dish can be enjoyed as a small plate or as a meatless main.
    Author: Contributed
    Recipe type: Appetiser
    Cuisine: Italian
    Serves: 12 slices
    Ingredients
    • 2 tablespoons + 1 tablespoon olive oil, divided
    • ⅔ cup canned vegetable broth
    • 1 pound mixed mushrooms (see note below)
    • ¼ cup dry marsala wine
    • 1 tablespoon minced garlic
    • 2 green onions, chopped
    • Salt, to taste
    • Black pepper, to taste
    • 1 pound cooked polenta, cut into 12 slices
    Instructions
    1. Preheat your broiler.
    2. Heat the 2 tablespoons oil in a large heavy skillet over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms soften, about 6 minutes.
    3. Add the broth, Marcela, and green onion, and simmer stirring occasionally to scrape up the brown bites, for about 5 minutes, or until the liquid is reduced by half. Season with salt and pepper.
    4. Arrange the polenta on a baking sheet. Brush both sides of the polenta with the remaining 1 tablespoon oil. Broil the polenta until golden, about 3 minutes per side.
    5. Transfer the polenta to a serving plate. Spoon the mushroom and sauce over the polenta slices to serve.
    Notes
    Mixed Mushrooms: A combination of button mushrooms along with crimini, Portobello, oyster or steamed shitake is great.
    Nutrition Information
    Serving size: 1 slice Calories: 75 Fat: 3.7g Saturated fat: .5g Carbohydrates: 8.1g Sugar: 1.2g Sodium: 174mg Fiber: .9g Protein: 2.4g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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