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Mushroom Medley with Millet, Vegan, Gluten-Free
Mushroom Medley
I splurged on the most gorgeous mushrooms at the farmer’s market last weekend and had to make something special to celebrate them.
They were so pretty I almost didn’t want to cook them! I ended up using them in a simple Italian-style preparation with olive oil, garlic, and herbs. Very simple, very yummy.
Millet
I used millet for the first time in this recipe. Similar to quinoa, it is a cereal-grain that is a great source of plant-based protein. On it’s own, it is bland, but it will take on whatever flavors you give it.
Tip: If you like more of a fluffy quinoa-style texture, only cook the millet with 2 cups of liquid. If you like a thicker more polenta-style texture, use 3 cups of liquid and stir throughout the cooking process.
Mushroom Medley with Millet, Vegan, Gluten-Free
Ingredients
1 cup millet
2-3 cups low sodium vegetable or mushroom broth
2 tsp olive oil
2 cloves garlic, chopped
3-4 cups mushrooms of choice, rinsed and cleaned
4-6 campari tomatoes (or equivalent of different tomato), diced
1 shallot, sliced
1 tbsp balsamic vinegar
2 tsp dried oregano
2 tsp dried basil
Olive oil, sea salt, and ground pepper to taste
Optional: top millet with a spoonful or two of marinara sauce and top entire dish with vegan parmesan and/or fresh herbs
INSTRUCTIONS
Prepare millet according to package instructions. Use 2 cups liquid for fluffy quinoa-style texture and 3 cups liquid for polenta-style texture. If using the latter, be sure to stir throughout cooking process.
Meanwhile, heat a skillet over medium-low heat. Add olive oil and garlic. Once garlic is aromatic, add the mushrooms. Saute the mushrooms over medium heat until all liquid is released and dried (roughly 10 minutes). Push mushrooms around to the perimeter of the pan.
Add tomatoes, shallot, balsamic vinegar, and herbs, to the center of the pan. Saute for a few minutes before stirring in with the mushrooms.
Add millet to serving dish. Top with a drizzle of olive oil and (optional) a spoonful of marinara sauce. Add mushroom mixture over-top the millet. Top with sea salt, ground pepper, and vegan parmesan and fresh herbs, if using.
Enjoy!
