Creamy Polenta with Oyster Mushrooms


1 cup polenta

2 cups water

2 cups coconut milk

Big thyme sprig

1 t salt

½ t black pepper

¼ cup butter or vegan butter


1 # oyster mushrooms

2 T vegan butter or butter

2 T extra virgin olive oil

4 garlic cloves, smashed

Big thyme sprig

¼ t black pepper

½ t salt

Juice of 1 lemon

Handfull brazil nuts, chopped

Extra thyme and olive oil for garnish



Bring liquid to boil with the thyme sprig. Slowly add the polenta, whisking slowly. Whisk constantly for 15 minutes until creamy. Remove the thyme sprig. Stir in the butter.



In a large saute pan, fry the garlic and thyme in the butter and oil. Add the mushrooms and cook for about 8 minutes until nicely browned. Remove from heat and add the lemon. Remove the thyme.


To plate:

Lay the polenta in a shallow bowl. Top with the mushrooms. Top with chopped brazil nuts, some fresh thyme leaves, a pinch of Maldon sea salt and a drizzle of extra virgin olive oil.

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