- 3 tablespoons olive oil
- 1 pound white or cremini mushrooms, chopped
- 1/4 onion, diced
- 1 tablespoon chopped garlic
- 2 cups low sodium vegetable stock
- 2 ½ cups water
- 8 oz. polenta
- 1/4 cup parsley, chopped
- 3 green onions, diced
In a frying pan over medium-high heat, add the olive oil and heat. When the olive oil is hot, add the mushrooms and saute for 3-4 minutes. Add the onion, garlic, no salt seasoning and pepper; saute for an additional 3-4 minutes. Add the stock and bring to a simmer. Cook until the mushrooms are tender, about 10 minutes. Season with additional no salt seasoning and pepper, to taste. Remove from the heat.
In a saucepan, bring water up to a boil. Slowly add the polenta mixing it over a high heat until the mixture thickens. Remove from the burner after 5 minutes. Add no salt seasoning and pepper, to taste. Serve polenta with mushroom mixture over the top. Garnish with parsley and basil.