Mushrooms in balsamic vinegar on creamy polenta

Mushrooms in balsamic vinegar on creamy polenta: a hearty comfort recipe with mushrooms, shallot, garlic, olive oil, balsamic vinegar and nutritional yeast.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 58 g

Ingredients

• 500 g mushrooms
• 1 shallot
• 2 cloves of garlic
• 3 tbsp olive oil
• 4 tbsp balsamic vinegar
• 150 g polenta
• 600 ml vegetable stock
• 1 tbsp olive oil
• 2 tbsp nutritional yeast
• 1 bunch of parsley

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Clean the mushrooms and cut into slices or quarters. Finely dice the shallot, chop the garlic and roughly chop the parsley.
2. Bring the vegetable stock to the boil and sprinkle in the polenta. Cook gently, stirring, until creamy, then stir in the olive oil and nutritional yeast.
3. Heat olive oil in a large frying pan and soften the shallot until translucent. Add the mushrooms and fry over a fairly high heat until they take on colour and the liquid evaporates.
4. Fry the garlic briefly with them and deglaze the mushrooms with the balsamic vinegar. Let everything reduce for a few minutes, until the mushrooms are glossy and full of flavour.
5. Fold the parsley into the mushrooms in their balsamic vinegar glaze and season with salt and pepper if needed. Stir the polenta smooth again.
6. Spoon the creamy polenta onto plates and arrange the mushrooms and their balsamic vinegar glaze on top. Serve hot straight away.

Good to know

A plate like this feels really good after work. Warm, savoury and creamy without being heavy. Exactly the kind of cooking that makes little fuss and delivers lots of flavour.

Swaps

Mushrooms → king oyster mushrooms (a little more protein, firmer texture). Polenta → wholegrain millet (more fibre and minerals). Parsley → chives (milder flavour, also some vitamin K).

Allergens

The recipe is naturally vegan if you choose a suitable vegetable stock. Nutritional yeast can be a problem if you're sensitive to it. Season mildly for children, and during pregnancy always cook mushrooms thoroughly.

Dairy-free recipes