Mushroom Bourguignon

With creamy vegan polenta, carrots & greens.

Polenta:

2 Cups Unsweetened Milk (I use soy)

2 Cups Vegetable Stock

1 Cup Polenta

2 Tbsp. Nutritional Yeast

2 Tbsp. Non-dairy Butter

Bring milk and stock to a boil in a saucepan. Slowly rain in polenta while whisking constantly. Reduce heat to a low simmer, whisk for about 2 minutes. Cover and cook on low for about 20-30 minutes, whisk every few minutes. Once the cornmeal is tender, it is done. Add nutritional yeast, butter and season with salt and pepper to taste. Add a little more liquid if it needs to be creamier!

Mushrooms & Vegetables:

8 Oz. Pearl Onions, peeled & halved

2 Carrots, sliced

16 Oz. Mushrooms, sliced

1 Bu. Swiss Chard, chopped

1 Tbsp. Tomato Paste

3 Garlic Cloves, minced

1/2 tsp. Thyme

3 Tbsp. AP Flour

1 Cup Red Wine

2 Cups Stock

Start by sautéing all of your onions cut side down in a large pan to get caramelization. Gently salt and pepper. Then, gently stir them around and cook them for a few more minutes. Empty the pan onto a plate or into a bowl. Next, sauté mushrooms and then carrots in batches. Get some good caramelization and gently salt and pepper each batch to taste. When the last batch is finished, add everything including the greens and sauté a minute or two; then add everything back into the pan. Add the garlic, thyme and tomato paste and cook stirring gently for about minute. Then add the flour and cook for another minute until the raw flour taste is gone. Next, add all the wine and cook down until it thickens. Then, add the broth. Cook on low heat, simmering for about 30 minutes until the sauce thickens but it still saucy. Serve over polenta. Enjoy!