Polenta with Ginger Sautéed Lion's Mane
Serves 5 | Prep Time 20 minutes | Cook Time 30 minutes
Ingredients
Mushrooms
• 0.88 oz Eden Lion's Mane Mushrooms
• 2 cups water, for boiling mushrooms
• 2 Tbsp Eden Extra Virgin Olive Oil, or Black Sesame Oil
• 2 Tbsp finely grated ginger root
• 2 Tbsp Eden Shoyu Soy Sauce
• 1 Tbsp Eden Mirin
• 2 Tbsp fresh lime or lemon juice
Polenta
• 1 cup organic coarsely ground polenta
• 3 cups water
• 1 pinch Eden Sea Salt
Directions
Place the mushrooms in a small saucepan with 2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Drain water from mushrooms and set aside. Reserve water for soup stock or discard.
Bring water for polenta to a boil. Add sea salt and whisk in polenta to prevent lumps. Reduce heat to low and simmer 10 to 15 minutes.
While the polenta is cooking, heat the oil in a cast iron skillet. Add mushrooms, ginger, shoyu and mirin. Sauté 5 minutes, stirring constantly. Press down on the mushrooms with the flat side of the spatula, squeeze out water from boiling and press to get a good sear on the mushrooms. Flip over and repeat to sear again. Add lime juice and saute 2 to 3 minutes until all liquid has evaporated.
Place the polenta in a serving dish and spoon the lion's mane over before serving.
Good for breakfast, lunch or dinner.
Nutritional Information
Per serving: 288 calories, 6g fat (19% calories from fat), 7g protein, 51g carbohydrate, 9g fiber, 0mg cholesterol, 435mg sodium