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 or a main course for two.
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
- 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.