Crispy Roasted Hen of the Woods over Truffled Polenta
Serves 215 mins prep45 mins cook
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!
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Instructions
Preheat oven to 425°F (220°C). Snip the ends of the mushrooms, then gently massage them with avocado oil and season with salt and pepper. Place the seasoned mushrooms flat on a parchment-lined baking sheet and roast until crispy for about 30 minutes. Let them cool slightly. While mushrooms are roasting, in a medium-sized pot, boil the water. Add the polenta (or corn meal) and gently stir clockwise with a wooden spoon until creamy. Lower the heat to a simmer and continue to gently stir until cooked through. Stir in the almond milk, truffle salt, and either olive oil or butter. To serve, top the truffled polenta with the crispy roasted mushrooms and garnish with chopped fresh parsley. Serve immediately.View original recipe