• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Mains

    Mushroom Towers with Saffron-Garlic Polenta and Balsamic Roasted Tomatoes

    13 May, 2007 by Kip Leave a Comment

    mmm!

    We really liked this recipe, but my husband was a little concerned that the flavours perhaps clashed a little. I thought the mild sweetness (I added perhaps a bit too much chestnut puree in my original recipe, which I cut down here) of the polenta went well with the tart taste of the tomatoes and vinegar.

    I am fast developing an obsession for roasted tomatoes and probably eat them a few times a week at this point in time. I guess I'm making up for all the years of not eating tomatoes (I hate them raw, and never thought to eat them this way).

    Mushroom Towers with Saffron-Garlic Polenta and Balsamic Roasted Tomatoes

    Serves two
    • Ingredients for roasted tomatoes:
      • 250g baby plum tomatoes
      • 2 tablespoon olive oil
      • ¼ teaspoon salt
      • ¼ cup balsamic vinegar
      • 4 tablespoon vegetarian worcestershire sauce
    • Ingredients for mushrooms:
      • 1 teaspoon white wine vinegar
      • 1 teaspoon soy sauce
      • ½ teaspoon sugar
      • olive oil
      • 4 portabella or white cap mushrooms for stuffing
      • Shredded vegan cheddar (optional)
    • Ingredients for polenta:
      • 2 cloves garlic, minced
      • ½ cup polenta
      • 2 cups hot water
      • 1 tablespoon chestnut puree
      • Large pinch of saffron
      • 1 tablespoon nutritional yeast
      • Salt to taste
    • Directions/Method
      1. Brush undersides of mushrooms with oil and then combine the vinegar, soy sauce, and sugar for the mushrooms. Spread over the inside of the mushrooms evenly and leave to marinate until ready to put into the oven.
      2. Combine the olive oil, salt, and mushrooms. Mix well and place on a roasting tin or tray in a 175 degree celcius preheated oven for approx 45 minutes to one hour. I like them to be quite well roasted (read: burnt), so I might up the oven temperate and stick the fan on, too. I strongly dislike raw tomatoes, so that's probably why.
      3. For the polenta, begin by placing the water in a saucepan and adding the saffon threads to infuse for a few minutes. Keep the hob on a low heat and add the garlic and polenta. Whisk until smooth and leave over a very low heat for about 20 minutes, stirring often. The mixture will thicken a bit.
      4. After 20 minutes or so, add nutritional yeast, chestnut puree, and salt to the polenta mixture. Remove from heat.
      5. On a flat tray, stuff the mushrooms with even amounts of the polenta mixture and place in oven with the tomatoes for the remaining 15-20 minutes (give or take).
      6. To serve, mix the roasted tomatoes with the balasmic vinegar and worcestershire sauce. Decorate edges of two bowls or plates with tomatoes and place a mushroom in the middle of each. Stack a second mushroom on top, like a sandwich, and sprinkle with "cheese", if desired.
      7. Serve smiling, and hopefully take a better picture than I did (it honestly looked better in real life!)

    More Easy Vegan Recipes

    • noodle soup in a white bowl. The bottom layer is white thick rice noodles, topped with a meaty bolognaise like sauce.
      Khao soi nam naa ข้าวซอยน้ำหน้า
    • Table spread with various hot pot ingredients (tofu, vegan shrimpballs, vegetables, fried yuba, noodles), and tomato hotpot base
      Instant pot tomato hot pot soup base for winter warming
    • top down look at orange ovenproof dish with vegan cheesy cauliflower casserole, with a spoonful taken out
      Vegan cheesy cauliflower with Chinkiang vinegar
    • Turmeric cookies on a cooling rack, with a dark grey background. A blurred hand is taking two cookies.
      Spiced vegan turmeric cookies

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu tao hu tod
      Thai fried tofu with sweet peanut dipping sauce
    • Yum tua pu – Thai winged bean salad
      Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook