Polenta Bruschetta with Wild Mushrooms
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Vegan Creamy Mushrooms with Wine and Thyme

A medley of wild mushrooms with butter beans in a creamy thyme and wine sauce, this is a real crowd pleaser served up with polenta bruschetta.
Course Main Course
Cuisine English
Keyword butterbean recipes, mushroom recipes, polenta recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 616kcal
Author Chris Mosler at Thinly Spread

Ingredients

  • 1 tbsp olive oil
  • 100 g (1? cups) mixed mushrooms I used Chanterelle, Golden Enoki, White Enoki and Shimejii which I bought from Ocado as the markets here are empty of interesting fungi at the moment
  • 25 g (? cup) chestnut mushrooms thickly sliced
  • 1 leek, halved and sliced
  • 2 cloves of garlic, finely chopped
  • 1 x 400g tin of butter beans,drained and rinsed
  • 2 sprigs of thyme, removed from stem finely chopped (you need about 2 tablespoons)
  • 50 ml (¼ cup) vegan white wine
  • 50 ml (¼ cup) vegetable stock
  • dried chilli flakes to taste
  • 2 tbsp soya cream
  • salt and freshly ground black pepper

Instructions

  • Gently fry the leeks and chestnut mushrooms in the olive oil until the leeks are soft mushrooms release their juice, about 5 minutes
  • Add the wild mushrooms and fry for a further 2 minutes
  • Add the garlic and thyme and fry for another minute
  • Add the butterbeans, white wine and stock for the mushrooms, bring to the boil and simmer for 2 minutes to reduce
  • Add the soya cream, chilli flakes and salt and pepper to taste, simmer for a further minute

Notes

Nutritional information is only an approximate guideline, created using an online calculator. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 616kcal