Скачать или смотреть MY MUSHROOM GRAVY AND ROASTED TOMATOES POLENTA CAKES

Here is one of my favorite comfort foods ever: My mushroom gravy and roasted tomatoes polenta cakes. It is so easy to make, so delicious and so comforting, you are not going to believe...


INGREDIENTS:

MUSHROOM GRAVY:

45g / 3 tbsp butter , unsalted
2 shallots, minced
2 garlic cloves, minced
400g / 14oz mushrooms , sliced
Salt to taste
Black pepper to taste
Fresh thyme
4 tablespoons of all purpose flour
2 cups veggie broth


POLENTA:

1 cup of polenta
4 cups of water
2 cubes of veggie broth
Salt to taste
Black pepper to taste
2 tablespoons of nutritional yeast
2 teaspoons of dried parsley


ROASTED CHERRY TOMATOES:

300g of cherry tomatoes
3 tablespoons of olive oil
2 garlic cloves, minced
Fresh basil
Black pepper to taste


METHOD:

MUSHROOM GRAVY:
Add vegan butter to a skillet, when hot add the shallots, sauté until golden brown, then add the mushrooms and sauté until they become golden brown
Add the garlic, sauté for 40 seconds, then add the thyme, salt and black pepper and the all purpose flour, whisk for 3 minutes, then add the veggie broth., stir to combine for about 2 minutes.
Turn off the heat, set aside.

ROASTED CHERRY TOMATOES:
Add the cherry tomatoes to a bowl, then add black pepper, basil and olive oil. Mix to combine.
Heat a cast iron skillet over high heat, then add the tomatoes and roast them until brown, turn off the heat and add salt.

POLENTA:
Add water to a tall pot, add the polenta and the remainder of the ingredients, whisk to combine, then turn on the heat to medium and stir the polenta until fully cooked, following the package instructions.
When the polenta is ready, transfer it to a square or rectangular baking sheet, level the top and allow it to cool completely, then refrigerate for a couple hours.
Cut the polenta cakes into desired shapes.
On a skillet over medium heat, add the vegan butter, then the polenta cakes, sauté them on both sides until golden brown.
Remove the cakes from the skillet, put them on a plate and serve it with the mushroom gravy and roasted tomatoes.



🤗PRINTABLE RECIPE: www.chefjanapinheiro.com


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🌱 SOME OTHER AWESOME RECIPES:

❤️ My vegan Italian sausage recipe:    • EASY AND DELICIOUS ITALIAN SAUSAGE VEGAN S...  
❤️ My vegan TVP recipe:    • THE BEST SOY MEAT EVER: HOW TO COOK TVP AN...  
❤️ My vegan white mozzarella cheese:    • RAW MELTABLE STRETCHABLE VEGAN WHITE MOZZA...  
❤️ My vegan ricotta cheese recipe: https://www.youtube.com/watch?v=dUoCz...
❤️ My panko bread recipe: https://www.youtube.com/watch?v=HvOjF...
❤️ My nutritional yeast substitute recipe:    • THAT SIMPLE 3 INGREDIENTS NUTRITIONAL YEAS...  

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Support me on Patreon:
https://www.patreon.com/user?u=16286402

Follow me on Social Media:

Instagram: @chefjana
  / chefjana  

Follow me on Facebook: Chef Jana Pinheiro
  / chefjanapinh.  .

https://www.chefjanapinheiro.com


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MUSIC:

"BLUEBIRD”
E's Jammy Jams - YouTube Music

“MI LIMONERO”
Nocturnal Spirits - Epidemic Sound

“GAROTA DA BAHIA”
Elevador - Epidemic Sound

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MUSHROOM GRAVY AND ROASTED TOMATOES POLENTA CAKES recipe by chef Jana Pinheiro