Amaranth polenta with wild buttered mushroom and hemp seed dressing
Plant Based
Main courses
Ingredients
Amaranth polenta with wild buttered mushroom and hemp seed dressing
−
+
£55.66
For the polenta:
Hempseed 200g
/
0.0
0%
For the dressing:
Chestnut mushrooms
/g
100.0 g
0%
Oyster Mushrooms
/g
100.0 g
0%
Girolle mushrooms
/g
100.0 g
0%
Maitake Mushrooms
/g
100.0 g
0%
FLORA Original 1kg
/g
50.0 g
0%
Flat leaf Parsley
/g
30.0 g
0%
Cracked Black Pepper
/g
1.0 g
0%
Sea salt
/g
1.0 g
0%
/
For the polenta:
-
Hempseed 200g
For the dressing:
-
Chestnut mushrooms 100.0 g
-
Oyster Mushrooms 100.0 g
-
Girolle mushrooms 100.0 g
-
Maitake Mushrooms 100.0 g
-
FLORA Original 1kg 50.0 g
-
Flat leaf Parsley 30.0 g
-
Cracked Black Pepper 1.0 g
-
Sea salt 1.0 g
Preparation
-
For the polenta:
- Place amaranth in a blender or food processor and pulse a few times until the amaranth is cracked.
- Toast the cracked amaranth in a dry pan for 2 minutes then pour in the water and add the Knorr Professional Vegetable Jelly Bouillon.
- Bring to a boil then reduce the heat and simmer for 20 minutes until the amaranth thickens.
-
For the dressing:
- Blitz the hempseeds in a blender to a course powder then pour into a bowl and mix through the Hellmanns Vegan Mayo.
- Spoon into a squeezy bottle and chill until needed.
