Mushroom Bourguignon with Creamy Polenta & Roasted Brussels Sprouts

Mushroom Bourguignon

with Creamy Polenta & Roasted Brussels Sprouts

VIEW WEEKLY MENUS

Dinner Winter Recipes Fall Recipes Soy-Free Nut-Free Root Vegetables Hearty Vegetables French
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
500
FAT
16g
CARBOHYDRATES
75g
PROTEIN
13g

MAIN INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 1 onion
  3. 1 carrot
  4. 2 cloves garlic
  5. 8 oz cremini mushrooms
  6. ½ tsp dried thyme
  7. 1 tbsp tomato paste
  8. 1 tbsp all-purpose flour
  9. 1 vegetable broth packet
  10. ½ cup polenta
  11. 2 tbsp vegan butter
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Baking sheet
  • Small saucepan with lid
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables
Vegan_Mushroom_Polenta_Step-1
Preheat the oven to 400°F. Trim and quarter the Brussels sprouts. Slice the cremini mushrooms. Peel and dice the onion. Peel and dice the carrot. Peel and mince the garlic.
2
Roast the sprouts
Vegan_Mushroom_Polenta_Step-2
Add Brussels sprouts to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 10 to 12 minutes.
3
Sear the mushrooms
Vegan_Mushroom_Polenta_Step-3
Place a small saucepan over high heat with 2 cups water. Cover and bring to a boil for the polenta. Place a medium saucepan over high heat with 1 tbsp olive oil. Once hot, add the sliced mushrooms and cook until browned in places, about 4 to 5 minutes. Transfer the mushrooms to a plate.
4
Start the bourguignon
Vegan_Mushroom_Polenta_Step-4
Return the medium saucepan to medium-high heat with 1 tbsp olive oil. Add the diced onion, diced carrot, dried thyme, ½ tsp salt, and ¼ tsp pepper. Cook until softened, about 3 to 5 minutes. Add the minced garlic and tomato paste and cook until aromatic, about 1 minute. Add the flour, stir, and reduce heat to medium. Cook, stirring frequently, until the flour smells toasted, about 1 to 2 minutes.
5
Finish the bourguignon
Vegan_Mushroom_Polenta_Step-5
Add 1 cup water and the concentrated vegetable broth to the saucepan with the vegetables. Stir with a wooden spoon and cook until sauce comes to a boil and thickens, about 4 to 5 minutes. Add the seared mushrooms, taste the mushroom bourguignon and adjust seasoning with salt and pepper.
6
Cook the polenta & serve
Vegan_Mushroom_Polenta_Step-6
Once the water in the small saucepan is boiling, slowly add the polenta while whisking continuously until it thickens, about 2 to 3 minutes. Remove from the heat, add the butter, and whisk well. Divide the polenta between plates and top with the mushroom bourguignon. Serve with roasted Brussels sprouts. Dig in!