EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Here we go again with a recipe using mushrooms… that I like so much!
The recipe of polenta croutons with sautéed mushroom sauce, not containing meat, is also suitable for vegans.
POLENTA CROUTONS WITH MUSHROOM SAUCE
Ingredients for 4 people:
Start by preparing the polenta: Pour in a pot as much water as indicated on the package of corn flour and bring to a boil.
Add the coarse salt and corn flour; mix with a wooden spoon to prevent lumps. Cook for about 8 minutes (or as indicated on the package). Remove from heat and add one teaspoon of olive oil, stir and pour the polenta obtained on a rectangular baking dish. Spread it with the back of a moistened spoon, cover it with a cloth and let it cool.
Meanwhile, wash the mushrooms and cut them into pieces. Bring to a boil 2 l of water and dip the mushrooms for fifteen minutes. Drain and dry with kitchen paper.
Pour the flour into a dish and pass the mushrooms in it.
Wash the parsley and chop finely.
Heat the oil and add the finely chopped onion. Let the onion take a little color, then pour the mushrooms and cook them for about 8 minutes. Season with salt and add the chopped parsley.
Cut the polenta into squares or circles and place the mushroom sauce on top.
Enjoy your meal!
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