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Mushrooms on Butternut Polenta Rounds
[Vegan, Gluten-Free]

AR By: Annabelle Randles

Author Bio

My name is Annabelle. Originally from France, I now live in London, UK. I am... Read More

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Mushrooms on Butternut Polenta Rounds [Vegan, Gluten-Free]

348

2-4

Dairy Free

For a simple to make but elegant dish, try out these butternut squash and polenta rounds. They are coated in seasonings and vegan Parmesan, baked, and then topped with garlicky mushrooms, a drizzle of olive oil, and plenty of fresh parsley. These unique rounds make a delicious starter for four... Read More

Ingredients You Need for Mushrooms on Butternut Polenta Rounds [Vegan, Gluten-Free]

1 large butternut squash
1 cup polenta
14 ounces mushrooms of any kind
3/4 cup oat milk or water
Vegan Parmesan cheese
Paprika, to taste
1 onion
4 shallots
4 garlic cloves
2 handfuls fresh parsley leaves, finely chopped
Olive oil or water, as needed
Salt and pepper, to taste
Juice and zest of 1-2 lemons

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How to Prepare Mushrooms on Butternut Polenta Rounds [Vegan, Gluten-Free]

First make the butternut squash purée. Heat some water in a saucepan. Peel and deseed butternut squash and cook in boiling water until soft.
In the meantime, gently fry the finely chopped onion in a frying pan until soft and golden.
Drain the butternut squash once cooked. Mix the onion with it and reduce to mash in a blender.
Return mash to a saucepan. Add polenta and oat milk. Cook under medium heat for 10 minutes or so until the polenta is cooked.
Add 1 teaspoon of paprika plus parmesan. Blend well and season to taste.
Oil a rectangular dish. Flatten polenta in it in an even layer.
Leave to set for at least 30 minutes or up to overnight.
When the polenta is set, add some olive oil to two separate frying pans.
In one frying pan, add finely chopped shallots and cook until golden.
In the other frying pan, fry crushed garlic until golden.
Roughly chopped the mushrooms and fry gently with the shallots.
Cut polenta into desired galette shapes and fry on both sides with garlic.
Add 1 teaspoon of paprika to the mushrooms. Season to taste.
Once the polenta galettes are golden, place them on plates.
Add chopped parsley to the mushrooms. Mix well, then add mushrooms on top of the polenta galettes.
Add some lemon zest on top.
Serve with a drizzle with lemon juice if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.