Rosemary balsamic mushrooms and creamy polenta

Mmmmmushrooms…who doesn’t love them? Lots of people, turns out. Anyone with kids is probably quite likely to have someone at home who finds mushrooms a menace. I know I do. That said, THIS simple, hearty, and cozy recipe is so full of flavor, and has such a meatlessly meaty, un-slimy texture, it almost converts my son into a mushroom eater.

Know, this isn’t a clear-cut “almost, but not quite” case. While he won’t chow down on this dish, when it’s prepared, he’s very much willing to be a mushroom sampler. And as long as he’s provided with more roasted vegetables, plus maybe some plant sausage and beans, more mushrooms will be consumed than shunted to the side of the plate or traded.

When I first made these, I wheedled Felix into tasting a marinated, roasted mushroom with an open mind. He chewed one thoughtfully, and then! He picked up another one, and one more yet! Success! Yes?

But then, he offered me this observation.

“It’s pretty good,” he said. “Almost really good. Like, if it was called ‘bread’ I’d probably really like it, but it’s called mushrooms, and I can’t really get over that.”

I have to say, that is pretty staggering 5th grade self-awareness. And while it may all seem like semantics, you know what? I kind of get it.

What’s in a name? A lot. We don’t need Shakespearean roses to feel that.

Today is the day before a blisteringly tense Election Day, and I’m feeling all kinds of anxious. All shades of anticipation from bubbling excitement to dread feels painfully distinct. And yet the similarities are so much stronger than, say, mushrooms and bread.

Words have power. They can lift a spirit up or stamp it out. They can create battlefields around and within us. Sometimes they can even keep us from enjoying a sumptuous mushroom dish.

It would be naive and overly simplistic to think we can always use kind words. But we can thoughtfully consider our choices, and wield them with integrity. Have a wonderful week, all! xo

Add extra wellness benefits by sprinkling Organic India Turmeric Formula into the polenta! Use code HAPPYAPPLE for 15% off!

Yield: 4

Author: Wendy McMillan

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Rosemary balsamic mushrooms with creamy polenta

Marinated and roasted, these meatlessly meaty mushrooms are brimming with rich, woodsy flavor, harmoniously complemented by creamy, cozy polenta.

Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour

Ingredients

For the mushrooms

• Approximately 1 pound (to 1 1/2) pounds) mushrooms (preferably baby bella or portobello)
• ½ Cup balsamic vinegar
• ½ cup low sodium tamari
• ½ Cup water
• 2-3 sprigs fresh rosemary

For the polenta

• 1 cup polenta
• 3 cups water
• ½ to 1 cup unsweetened plant milk
• ¼ Cup nutritional yeast
• Sea salt and black pepper to taste

Instructions

1. Remove the stems from the mushrooms and lightly wipe the tops with a damp paper towel. Leave stemless and whole, or slice in half if large.
2. In a dish or bowl, combine the vinegar, tamari, water, and rosemary. Add the mushrooms and stir a little to coat. Let marinate for 30 minutes.
3. Preheat the oven to 400 F. Remove the mushrooms (but reserve marinade) and arrange on a baking sheet lined with parchment paper. Bake for approximately 25 minutes or until cooked to taste.
4. While the mushrooms are roasting, prepare the polenta: place polenta in a medium saucepan with 3 cups water and a pinch of sea salt. Bring to a boil, then reduce heat and simmer, stirring regularly, about 5 minutes.
5. After the polenta has thickened, add 1/2 cup unsweetened plant milk and ¼ cup nutritional yeast. Let simmer a little longer, stirring and adding additional milk as needed to reach desired creamy consistency. Season with salt and pepper to taste.
6. Divide polenta into serving bowls and top with roasted marinated mushrooms. Spoon over some of the reserved marinade.

Notes

Bulk up further with additional roasted vegetables and/or beans!

Nutrition Facts

Calories

231

Fat

1 g

Sat. Fat

0 g

Carbs

44 g

Fiber

3 g

Net carbs

41 g

Sugar

8 g

Protein

12 g

Sodium

1692 mg

Cholesterol

0 mg