Crispy Roasted Hen of the Woods 🍄 over Truffled Polenta 1-2 lbs of maiitake, oyster, lion’s mane mushrooms (assorted or any would work!) 4 tbsp avocado oil Salt/pepper 1 cup polenta or corn meal 2 cups water 1 cup almond milk 1/2 tsp truffle salt 1 tbsp olive oil or 1 pat grass fed or vegan butter Fresh parsley Preheat oven to 425. Snip ends of all mushrooms, gently massage w oil and season with salt and pepper. Place flat on a parchment lined baking sheet and roast until crispy for about 30 min. Let cool. In a medium sized pot, boil water, add polenta and gently stir clockwise with a wooden spoon until creamy. Lower heat to a simmer and gently stir. Top with mushrooms and chopped parsley and serve immediately!
