Soft polenta with seitan and thyme oyster mushrooms

Ingredients

For 1 serving

• Polenta (cornmeal)40 g
• Seitan140 g
• Oyster mushrooms150 g
• Thyme2 g
• White wine30 ml
• Extra virgin olive oil1 tablespoon
• Parsley3 g
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, sulphites

In season: September – December

Method

1. Bring the water for the polenta (about four times its weight) to the boil in a small pan with a pinch of salt; whisk in the polenta in a thin stream and cook over low heat for 8–10 minutes, until creamy.
2. Meanwhile clean the oyster mushrooms with a damp cloth, trim the tough base and tear them into strips; cut the seitan into strips.
3. Heat half the oil in a pan over high heat and sauté the mushrooms for 5 minutes without stirring too much, until golden and their water has gone; salt them.
4. Add the seitan, the remaining oil and the thyme and fry for 3–4 minutes, until the seitan is golden; deglaze with the white wine and let it bubble for 1 minute, until the pan juices are syrupy.
5. Spoon the polenta onto the plate, top with the seitan and mushrooms and their juices and finish with chopped parsley and black pepper.