1# portobello mushroomsregular or baby, cleaned and stems removed
2Twhite shiso miso paste
Black pepper to taste
2cupunsweetened plant-based milk
Red Wine Mushrooms
Heat 1 T olive oil over medium-high heat. When oil is heated add garlic and sauté for 60 seconds. Then add the mushrooms and stir quickly to cook mushrooms on both sides.
When sides begin to soften and are lightly cooked, add rosemary, thyme, miso paste, red wine and vegetable broth and stir to combine.
Reduce heat and allow to simmer for 3 minutes. In a small bowl, mix 1 T of corn starch with a bit of the liquid from the pan, add to mushroom mixture and cook until slightly thickened.
Heat milk, broth and water in a sauce pan on medium heat. When the water begins to boil, slowly add the polenta into the water stirring with a whisk. When all the polenta has been added, reduce the heat and cook until the water is absorbed and polenta is creamy. Stirring frequently.
If it thickens too quickly and the polenta is still hard, add more water ¼ of a cup at a time until it is cooked.
Remove from heat and serve immediately.
Serving size: 1 cup polenta and ¾ cup of sauceNutrition is calculated using unsweetened soy milk.