Mushroom, Snow Peas & Green Beans with Creamy Polenta
4 cups soy milk
4 cups water
1 kg mix mushrooms (oyster, button, shiitake etc)
2 garlic cloves
2 handful green beans
2 handfuls snow peas
2 cups polenta
2 sprigs fresh thyme
salt and pepper to taste
In a large saucepan add 4 cups of soy milk and 4 cups of water. Cover with a lid and bring to the boil. Meanwhile slice 2 garlic cloves. Slice 8 cups of mixed mushrooms.
Top and tail 2 handfuls of green beans. Top and tail 2 handfuls of snow peas.
When the milk and water is boiling. Stir in 2 cups of polenta. Stir constantly until for about 10 to 15 minutes until the polenta is cooked and thick. Cover with a lid and set aside.
Heat a frying pan on a high heat. Add the mushrooms. Sprinkle with salt and pepper. Cook until brown on both sides. Remove from the pan. Continue cooking the mushrooms in the same way until all mushrooms are cooked.
Add ½ cup of water to the hot mushroom pan. Add the sliced garlic. Add the green beans and snow peas. Add salt to taste. Add 2 sprigs of fresh thyme. Saute until the beans a bright green.
To serve, place some polenta on a plate. Top with with some bean and snow peas. Top with some mushrooms. Pour over some of the juice from the pan and serve.
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