Preparation time 10 min
Cooking time 20 min\
Ingredients (2 servings)
Other
- 2 tbsp Water
- 1 medium Red onion
- 250 g Porcini mushrooms (cubed)
- 250 g Mushrooms, raw (cremini, sliced)
- 4 clove Garlic, raw (minced)
- 1 tsp Salt
- 1 cup Cashew Cream
- 1 cup Water
- 1 tsp, ground Thyme, dried
- 2 1/2 tsp Paprika
- 1/2 tsp, ground Black pepper
Polenta
- 125 g Corn flour, polenta
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Instructions
- Cook the polenta according to package instructions.
- Heat a deep pot or pan over medium-high heat. Once hot, add the chopped onion, salt and 1-2 tbsp of water. Sauté for 3 minutes.
- Add the garlic and mushrooms to the pot, stir together and sauté until the mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the cashew cream (tap on the ingredient to see recipe) and water. Add the thyme, black pepper and paprika. Stir together and bring to a boil, then simmer for 3 - 6 minutes.
- Divide the polenta between the serving bowls and top with the stew.
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Nutrition
One serving contains 323 calories, 12 grams of protein, 3 grams of fat, and 112 grams of carbohydrates.
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