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Baked Polenta Discs with Vegan Wild Mushroom Ragout
Ingredients
  • 1 (18-oz) gluten-free tube polenta
  • 1 onion, diced
  • 16-ounces cremini mushrooms, sliced
  • 4 to 6 ounces mixed wild mushrooms, sliced or torn into large chunks
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme, minced
  • 2 tablespoons brown rice flour
  • ¼ cup dry white wine
  • ½ cup unsweetened non-dairy milk
  • 1 tablespoon nutritional yeast
  • ½ lemon, juiced
  • 2 tablespoons chopped parsley
Steps
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