This mushrooms with burgundy sauce over polenta is a very unique and bold recipe full of flavor. The mushrooms provide a great richness and meatiness to the dish, as well as a great source of protein.
This would be a great choice to serve for a small gathering or a ladies’ luncheon. Pair it with a tossed green salad or fresh fruit salad and you’ll have a complete meal.
This recipe calls for polenta and you can buy readymade polenta or prepare it yourself. Here’s video (below) for a great recipe for making homemade polenta. I think you’ll find the homemade version of polenta better than store bought.
Also, this mushroom burgundy wine sauce recipe calls for Worcestershire Sauce and there is a version of vegan Worcestershire but if you don’t like the standard store bought with all the salt, you can make a homemade version here.
How to make mushroom burgundy sauce
Saute onions in water until softened. Then, add garlic, mushrooms, carrots, and spices to pan. Saute until mushrooms are golden, tender and moisture has evaporated. You want to keep the brown bits on the bottom of the pan to add flavor to your reduction.
Now, add wine and loosen the bits. Add tomatoes, worchestershire sauce and green onions. Reduce this sauce to half its volume.
While this is reducing, take your pre-made polenta and soften in the microwave. Stir in your cup of non-dairy milk until smooth.
That’s it! Serve your burgundy mushrooms over the polenta topped with a bit of chopped parsley.
It’s all in the sauce. These plant-based recipes are proof:
- Classic Basil Marinara with Angel Hair Pasta
- Roasted Veggie Tacos With Chipotle Sauce
- Spinach Tofu Benedict
- Enchilada Casserole
This burgundy mushroom sauce for polenta dish is recommended topped with parsley but you could also add additional green onions or crushed red pepper flakes for some spice.
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Originally published Jul 9, 2012