Oyster mushrooms and polenta
Ingredients
- 500g oyster mushrooms, torn
- Salt and black pepper
- 30g vegan butter
- 8 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 150g cherry tomatoes, finely chopped
- 1 tsp tomato puree
- ¾ tsp smoked paprika
- ½ tsp chipotle chilli flakes
- 200ml vegan single cream
- 100g quick-cook polenta
- 60g miso paste
- 1 tbsp olive oil
- 1 tsp onion granules
- Finely chopped chives
- 1 lime, cut into wedges
Steps
- Heat the oven to 190°C and line a baking tray.
- Put mushrooms on tray and coat with oil, salt and pepper.
- Spread out evenly and roast for 15 minutes. Stir, roast for another five to 10 minutes.
- Put the oil and butter in the wok on low.
- Once the butter has melted add the garlic, chilli and half a teaspoon of salt
- Fry gently, stirring often until the garlic is soft and golden.
- Take off the heat and stir in the tomatoes, tomato paste, paprika, chipotle and black pepper.
- Put ingredients from cream to onion granules in a saucepan, add 350ml water and whisk to combine.
- Put on a medium heat and cook, whisking continuously, until smooth and thickened.