Mushrooms on a bed of polenta

Mushroom Recipe on a Bed of Polenta - A Simple and Hearty Delicacy

Are you looking for a fasting recipe that is not only delicious but also economical? Then you have come to the right place! This mushroom recipe on a bed of polenta is perfect for any meal, being a combination of textures and flavors that will delight your taste buds. By cooking with simple yet quality ingredients, you will discover how easy it is to prepare a tasty and healthy dish.

Total preparation time: 1 hour
Preparation time: 15 minutes
Baking time: 30 minutes
Number of servings: 4

Necessary ingredients:
- 500 g fresh mushrooms (champignon or forest mushrooms)
- 1 large onion
- 1 bunch of fresh dill
- 2 tablespoons of margarine (or butter, if not during fasting)
- Salt, to taste
- Pepper, to taste
- Cornmeal (approximately 250 g, depending on the desired consistency of the polenta)

Recipe preparation:

Step 1: Preparing the ingredients
Start by cleaning the mushrooms, removing any impurities with a damp cloth. Slice the mushrooms thinly so they cook evenly. The onion should be finely chopped to easily incorporate it into our mixture. Don’t forget to wash and finely chop the fresh dill, as it will add a fresh note to the dish.

Step 2: Cooking the mushrooms
In a large skillet, heat a tablespoon of margarine over medium heat. Add the onion and sauté for 3-4 minutes until it becomes translucent. Then, add the sliced mushrooms. Cook the mixture, stirring frequently, until the mushrooms release their juice, which will evaporate completely. This step is essential, as it will concentrate the flavor of the mushrooms. Finally, season with salt and pepper to taste.

Step 3: Preparing the polenta
Meanwhile, prepare the polenta. Boil about 1 liter of water in a pot. When the water is boiling, gradually add the cornmeal, stirring continuously to avoid lumps. Continue stirring until the polenta becomes a creamy consistency. Add a tablespoon of margarine for extra flavor and a creamier appearance.

Step 4: Assembling the dish
Preheat the oven to 180 degrees Celsius. Grease a loaf pan with margarine, then add half of the hot polenta, leveling it evenly. On top, add the mushroom mixture, sprinkle with chopped dill, and cover with the remaining polenta. Flatten the surface well.

Step 5: Baking
Place the pan in the preheated oven and let it bake for 30 minutes. The polenta will develop a beautiful crust, and the flavors will combine perfectly.

Step 6: Serving
After removing the pan from the oven, let the dish cool for a few minutes. Then, carefully invert it onto a platter. This dish can be served warm or cold, and a side of green salad or pickles can add a pleasant contrast.

Useful tips:
- If you want a more intense flavor, try adding some herbs, such as thyme or oregano, over the mushrooms while cooking.
- The polenta can be made from whole cornmeal or cornmeal with corn for a healthier option.
- Add vegan cheese or a splash of vegan sour cream on top when serving for an extra flavor boost.

Nutritional benefits:
Mushrooms are an excellent source of vitamins and minerals, having a low calorie content. In this recipe, mushrooms contribute to the intake of plant-based proteins, while polenta, made from cornmeal, is a good source of complex carbohydrates, providing long-lasting energy.

Frequently asked questions:
1. Can I use frozen mushrooms?
Yes, frozen mushrooms are a good alternative. Make sure to thaw and drain them well before using.

2. What side dish pairs well with this dish?
A light green salad or pickles are excellent choices that will complement the dish.

3. How can I improve the texture of the polenta?
If you prefer creamier polenta, add more water during boiling. You can also try adding a beaten egg if it is not during fasting.

This mushroom recipe on a bed of polenta is perfect for any occasion and will bring smiles to the table. Try it and share the joy of a simple and tasty dish with your loved ones! Enjoy your meal!