Oyster mushrooms have the electricity to transform into unbelievably crisp, meaty versions of by themselves when fried or roasted. I appreciate them, but I’m conscious that numerous people today don’t, and even more aware that mushrooms are all far too often employed as a substitute for meat. With that in brain, I urge you not to skip above this recipe if you do not like mushrooms: roasted aubergine cubes are a excellent alternate, and go just as perfectly with the tomato and chipotle butter sauce and creamy polenta.
Oyster mushrooms with tomato chipotle butter sauce and creamy polenta
Both equally the new chilli and the chipotle chilli flakes are optional, so omit them, or just use much less, if you prefer. For the aubergine variation of this dish, slice 500g aubergines into 3cm cubes, toss with four tablespoons of oil and a teaspoon of salt, unfold out on a flat, lined oven tray and roast in a 230C (210C fan)/450F/gas 8 oven for 50 percent an hour, stirring as soon as midway, till deeply golden brown.
Prep 10 min
Cook 40 min
For the mushrooms
500g oyster mushrooms, torn in fifty percent or, if big, in quarters
3 tbsp olive oil
Fine salt and black pepper
For the tomato chipotle sauce
4 tbsp olive oil
30g plant-based butter
4 garlic cloves, peeled and extremely finely chopped
1 mild red chilli, deseeded and really finely chopped (or much less, to flavor)
150g sweet, ripe cherry tomatoes (such as datterini), pretty finely chopped
1 tsp tomato puree
¾ tsp smoked paprika
½ tsp chipotle chilli flakes (or a lot less, to taste)
For the polenta
200ml plant-based mostly single cream or comprehensive-fat tinned coconut milk (at minimum 70% coconut extract)
100g swift-prepare dinner polenta
60g white miso paste
1 tbsp olive oil
1 tsp dried onion granules
1¾ tbsp (5g) finely chopped chives
1 lime, reduce into wedges
Warmth the oven to 210C (190C fan)/410F/gasoline 6½. Line a substantial, flat oven tray with greaseproof paper. Major with the torn mushrooms, oil, salt and a great deal of pepper, toss to coat, then unfold out evenly and roast for 20 minutes. Stir, roast for an additional five to 10 minutes, right until crisp and golden brown, then remove and established aside.
Meanwhile, make the sauce. Place the oil and butter in a medium, nonstick frying pan on a reduced warmth. As soon as the butter has melted, include the garlic, chilli and 50 percent a teaspoon of wonderful salt and fry very gently, stirring often, for a few to four minutes, until eventually the garlic is tender and golden (you never want it to brown or go crisp, so hold the heat incredibly low). Consider off the heat and straight away stir in the tomatoes, tomato paste, paprika, chipotle and loads of black pepper, then established apart.
Put all the elements for the polenta in a medium saucepan, increase 350ml drinking water and whisk to combine. Set on a medium warmth and prepare dinner, whisking continuously, for about six minutes, until finally easy and thickened (if at any issue the polenta starts off to spit, flip the heat down).
Spoon the polenta on to a platter or 4 individual plates, then spoon in excess of the sauce, followed by the mushrooms. Drizzle over some more oil, scatter the chives on major and serve with the lime wedges along with.