Polenta with mushrooms and parsley {sans gluten – vegan}
Ok je ne suis pas très présente par ici ces derniers temps… Je suis assez prise avec l’école des enfants car je dirige l’association de parents et qui dit fin d’année, dit fête d’école à organiser (et nous sommes une grosse école de 450 élèves !!!) et ça prend du temps ! Brief, je jongle mais je reviens toujours à l’essentiel et à ce que j’aime beaucoup, vous proposer de belles recettes faciles à réaliser comme ce plat de polenta aux champignons. Exit les légumes de printemps en ce moment car le froid et la neige en altitude sont revenus, so we prepare good little dishes that warm up !
Polenta is a basic that we forget too often,
yet it's just perfect with everything ! Like here with sautéed mushrooms and parsley, it’s the perfect dish to eat with a spoon in a deep plate (we understand each other, hein ?!). Plus what’s perfect is that you can put your favorite mushrooms in it., no limit ! We serve this with a small salad and life is beautiful, it doesn't take much to have fun, knowing that polenta is really very accessible. I leave you with the recipe, I hope that you will like her !
Polenta with mushrooms and parsley {sans gluten – vegan}
POUR 4 PEOPLE
- 240 g of polenta
- 20 cl of soy cream
- 600 g of mushrooms (different varieties to choose from)
- Olive oil
- Salt and pepper
- 1 bouquet of parsley
- 5 cloves of garlic
- Start by cooking the polenta as indicated on the package..
- Meanwhile cut the mushrooms into pieces, here I took some shimeji, oyster mushrooms and shiitake mushrooms then brown them in a pan with a drizzle of olive oil for 6-8 minutes stirring. Season with salt and pepper.
- Prepare the parsley, to do this, chop the parsley and garlic then mix them with salt and 8 cl d’huile d’olive.
- Once the polenta is cooked, add the cream and stir then adjust the seasoning.
- Serve the polenta with the mushrooms and parsley on top.
Braid Danielle ,Tihar François
18.5.23HELLO EMILIE !
I can only be in awe of your dishes,you really have to fall in love with the products to sublimate the simplest ingredient in this way .
Pamper those you love and take care of them, which confirms that cooking,it's taking good care of others…
I admit that I don’t make many of your recipes.,finally my man,since he is the one who cooks,an epicurean ,a bon vivant where the pleasures of life pass without context on the plate
He creates,he invents,he reproduces, sometimes your recipes,he also congratulates you.
Your kitchen is beautiful to see
thanks for sharing
Danielle & François
Emilie
20.6.23Thank you very much Danielle for this lovely message. !
This is what I want to convey with my cooking so it touches me !
Nice week !
Emilie