Chef Mark’s Grilled Polenta Cakes with Sautéed Button Mushrooms and Spinach
Did you miss our Meet the Chef event earlier this week? Or perhaps you went and thought Chef Mark’s dish deserves a place in your home’s recipe book? Well, either way you’re in luck! Check out this video for an idea of the process and plating, and then dive deeper afterwards for the step-by-step instructions on how you can replicate his dish at home!
Polenta itself is easy to find in the grocery and typically comes with instructions on how it should be prepared. Spinach is also easily sautéed in under a minute with nothing more than salt and pepper. So let’s just get in to the “meat” of our vegan dish:
Sautéed Button Mushrooms
1 package button mushrooms (quartered)
1 tbsp canola oil
1 shallot (minced)
3 garlic cloves (minced)
Salt, pepper, and thyme to taste
Pinch of parsley
Dash of cooking sherry
2 tsp lemon juice
Heat oil in large pan.
Add minced shallots and sautée until translucent, but not browned.
Add the cleaned mushrooms, salt, pepper, minced garlic, and thyme. Sautée till just tender.
Splash with lemon juice. Stir to distribute the flavor.
Add minced parsley.
Add dash of cooking sherry and allow to burn off.
And we can compliment our delicious mushrooms with our roasted red pepper sauce:
16 oz jar fire roasted red peppers (drained)
4 garlic cloves
1/2 cup vegetable stock
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ cup silken tofu
Salt, and crushed red pepper to taste
Puree all ingredients except the olive oil and garlic.
In a saucepan, heat the olive oil and sautée the garlic till fragrant, but not colored.
Add the pureed sauce and vegetable stock and cook till temp reaches 145 degrees.