HOW TO MAKE MUSHROOM RAGU over Crispy Polenta Cakes || vegan, dairy-free, gluten-free скачать в хорошем качестве

HOW TO MAKE MUSHROOM RAGU over Crispy Polenta Cakes || vegan, dairy-free, gluten-free

How to make vegan Mushroom Ragu! When it comes to healthy dinner recipes, I’m obsessed with these little mushroom ragu polenta cakes! They’re quick to prepare and only take about 20 minutes to make. The perfect appetizer to serve friends at your next brunch, a party or just to enjoy yourself :) And the beauty of this delicious recipe is that it suits nearly every diet, including gluten-free, vegetarian, sugar-free and dairy-free. Enjoy! Creamy Mushroom Ragu Over Crispy Polenta  Makes: 6 polenta cake slices Prep Time: 5 minutes | Cook Time: 20 minutes Ingredients for the Mushroom Ragu: 3 tablespoons avocado oil, divided 1 shallot, thinly sliced 3 cups Guan’s maitake mushrooms, thinly sliced 2 cups Guan’s shiitake mushrooms, thinly sliced 1 teaspoon balsamic vinegar 1 tsp fresh tarragon leaves, optional 1 tbsp fresh thyme leaves Splash of water 1 tablespoon coconut yogurt sea salt 6 slices of precooked polenta roll 1/4 cup any flour (use brown rice for gluten-free option), reserved for the polenta Instructions In a medium-sized sauté pan on medium-high heat, warm half of the oil for 1 minute. Add in the shallots and a pinch of sea salt, and sauté for about 5 minutes, or until the shallot is tender and translucent in color. Now add in the mushrooms, balsamic and thyme/tarragon, and cook for another 5 minutes until the mushrooms are tender. Add a splash of water if the pan ever dries out.  Remove from heat and set aside for 1-2 minutes to let the mushrooms cool. Now add in the yogurt. Mix well. Be sure to keep this off the heat as to not let the yogurt curdle.  Now add in the remaining oil to a sauté pan. As the oil warms on medium-high heat, lightly press both sides of the polenta into the flour. This will prevent the polenta from sticking when cooking in the oil. Once the pan is nice and hot, sauté the polenta slices for 3-5 minutes on each side, until they’re crisp and slightly golden brown. Remove from the sauté pan and pat the polenta with a paper towel to remove any excess oil.  Top each polenta cake with the mushroom ragu and enjoy!  This video was in collaboration with Guan’s Mushroom. For more info on the amazing health benefits of Guan’s mushrooms and more recipes, visit ↠ http://guansmushroom.com or IG:  / guansmushroom   If you go ahead and recreate this recipe, please share it with me by using the #mariereginato as I’d love to see! Love, xx Marie Video directed and edited by: Tim Merlau ♡ Click here to subscribe: https://bit.ly/2ywDrxg ♡ Leave a comment - I love reading them and chatting with you! COME FIND ME HERE: Book - Alternative Vegan - https://amzn.to/2MFd2AD Instagram -   / marie.regin.  . Website - http://mariereginato.com Facebook -   / marie.regina.  . Twitter -   / mariereginato   Pinterest -   / 8thandlake