Bring the vegetable stock to the boil in a pan. Slowly pour in the polenta, stirring well.
Turn down the heat and let the polenta cook gently until creamy and soft. Stir every now and then so nothing catches.
Cut the king oyster mushrooms lengthways into thick slices. Finely chop the parsley.
Heat the olive oil in a large frying pan. Fry the king oyster mushrooms over a high heat until golden and well browned on both sides.
Stir the soya cream into the finished polenta. If you want it looser, adjust with a little stock.
Divide the creamy polenta between plates, top with the fried king oyster mushrooms and sprinkle everything with parsley.
Good to know
When you want something simple that still feels special, this dish is just right. The creamy polenta and well-browned mushrooms make it wonderfully rounded.
Swaps
Soya cream → coconut milk (creamy, with a delicate coconut flavour) | parsley → chives (similarly fresh, also provides plant compounds) | king oyster mushrooms → oyster mushrooms (similar texture, also contain fibre) | olive oil → avocado oil (stable at high heat, mostly monounsaturated fats)
Allergens
The recipe contains soya. Usually well suited to children if the mushrooms are cooked soft enough, and generally fine during pregnancy as long as the mushrooms are cooked through.
