VEGETARIAN AND VEGAN

Mushroom and Brussels Sprouts over Polenta

This Mushroom and Brussels Sprouts over Polenta is a tasty and cheap meal to make. It’s easy to make so it’s perfect for a weeknight meal.

We ate for lunch this delicious and so simple dish. Those mushrooms were so good, you have no idea, cooked with stock and thyme, they were so flavorful. 🙂

You know I am all for quick and easy recipes, but healthy, delicious and with whole foods, not prepackaged. Whole foods are better for you, fruits and veggies are a great source of vitamins and inspirations for your delicious recipes. 🙂


The ingredients for this recipe are simple, you need just a few, but they’re the right ingredients to make this delicious dish.

Ingredients:

  • 300 g of sliced mushroom
  • 1 onion
  • salt, pepper, and thyme
  • 2 cloves of garlic
  • 10 brussels sprouts, quartered
  • 200 ml of stock
  • a splash of white wine
  • 200 g of polenta + 400 ml of water and 1/2 a teaspoon of salt

Like I always say, start preparing your ingredients. I like to have prepared all my veggies so that I will add them to the pot very easily.

In a large pan add your chopped onion. I had 1/2 a red onion and 3 green onions, so I used those, but you don’t have to, you can add just one regular onion.

Saute the onion for 5 minutes, add the chopped garlic and saute for 2 more minutes. At this point, you can season it with salt, pepper and a lot of thyme. This herb will give your food such a delicious taste, you will love it. Of course, it’s always better to have fresh herbs, but dried will do as well.

Mushroom and Brussels Sprouts Over Polenta
Mushroom and Brussels Sprouts Over Polenta | booksandlavender.com

Add the sliced mushrooms and Brussels sprouts to the pan and saute them for 5 minutes until they shrink. Now add a splash of white wine and let it evaporate. But don’t forget to stir constantly not to burn the veggies. You can add the stock or water if you don’t have stock on hand, put the lid on to the pan and let it cook on medium heat for 20 minutes.

Now add a splash of white wine and let it evaporate. But don’t forget to stir constantly not to burn the veggies. You can add the stock or water if you don’t have stock on hand.

Put the lid onto the pan and let it cook on medium heat for 20 minutes.

Mushroom and Brussels Sprouts Over Polenta
Mushroom and Brussels Sprouts Over Polenta | booksandlavender.com

In the meantime, you can make the polenta by adding the water and salt into a pot and bringing it to a simmer, then pour in slowly the polenta and stir constantly until it thickens, it takes about 10 minutes.

Add a ladle of polenta to the plate and pour over the sauteed mushrooms and serve while it’s hot.

You will love this delicious recipe, it’s very good, yet so simple to make. 🙂

Mushroom and Brussels Sprouts Over Polenta
Mushroom and Brussels Sprouts Over Polenta | booksandlavender.com

Mushroom and Brussels Sprouts over Polenta

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

300 g of sliced mushroom
1 onion
salt, pepper and thyme
2 cloves of garlic
10 brussels sprouts, quartered
200 ml of stock
a splash of white wine
200 g of polenta + 400 ml of water and 1/2 a teaspoon of salt

Instructions:

  1. In a large pan add your chopped onion.
  2. Saute the onion for 5 minutes, add the chopped garlic and saute for 2 more minutes.
  3. At this point, you can season it with salt, pepper and a lot of thyme.
  4. This herb will give your food such a delicious taste, you will love it. Of course, it’s always better to have fresh herbs, but dried will do as well.
  5. Add the sliced mushrooms and Brussels sprouts to the pan and saute them for 5 minutes until they shrink.
  6. Now add a splash of white wine and let it evaporate.
  7. You can add the stock or water if you don’t have stock on hand, put the lid on to the pan and let it cook on medium heat for 20 minutes.
  8. In the meantime, you can make the polenta by adding the water and salt into a pot and bringing it to a simmer, then pour in slowly the polenta and stir constantly until it thickens, it takes about 10 minutes.
  9. Add a ladle of polenta to the plate and pour over the sauteed mushrooms and serve while it’s hot.
  10. You will love this delicious recipe, it’s very good, yet so simple to make.
https://booksandlavender.com/2016/06/14/mushroom-and-brussels-sprouts-over-polenta/

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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