Parmesan Polenta with Lemon Thyme Wild Mushrooms

• Produce

  • 2 cups Cremini mushrooms
  • 1 Garlic clove
  • 1 Lemon, Juice from
  • 1/4 cup Shallots
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 3 cup Vegetable broth

• Pasta & Grains

  • 1 cup Polenta

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan

• Other

  • ½ cup of shitaki, sliced

Found on joyfulhealthyeats.com

Description

Ingredients

• 3 cup of vegetable broth
• 1 cup of polenta
• ½ cup of shredded parmesan
• salt & pepper
• 1 tablespoon of olive oil
• ¼ cup of shallots, sliced
• 1 garlic clove, minced
• 2 cups of cremini mushrooms, sliced
• ½ cup of shitaki, sliced
• juice from 1 lemon
• 2 tablespoons of fresh thyme, chopped

Directions

• Add vegetable broth to a medium size saucepan and bring to a boil.
• Slowly stir in polenta with a whisk.
• Reduce heat and allow polenta to cook for 30 minutes, stirring frequently so that the polenta does not stick to sides.
• In the meantime, heat a medium non-stick saute pan to medium high heat. Add olive oil and sliced shallots. Saute for 3-4 minutes until shallots are translucent.
• Next add minced garlic clove and saute for 30 seconds.
• Immediately add in sliced cremini mushrooms with sliced shitaki mushrooms.
• Saute for 10 minutes, stirring occasionally.
• Finish off the mushrooms with lemon juice and chopped fresh thyme.
• Next, to the polenta, add in ½ cup of shredded parmesan, salt, and pepper to taste and serve!