Mushroom "Scallop" Piccata Over Creamy Polenta, and a Viva Vegan Giveaway!

I would like to introduce you to my brunch today. King Trumpet mushrooms make a really good vegan scallop! I made an easy piccata sauce to serve them with and served them over some wonderful creamy polenta. I am a lemon freak, so know that this is really lemony. If you are not as crazy about lemon as I am, you might want to start with half the lemon juice and scale up from there. I didn't use the capers in my dish today, but they would be wonderful if you are a fan. You could also throw in some veggies. Spinach would be delicious, and so would red bell pepper.

Mushroom "Scallop" Piccata over Creamy Polenta

polenta

1 ½ c unsweetened non-dairy milk, water, broth, or a combination
½ c polenta
1 T vegan butter
1/4 t salt or truffle salt, or more to taste

Mushrooms and sauce

8 oz king trumpet mushrooms, cleaned, and stems sliced into scallops
olive oil
juice of a lemon, about ¼ c
1-2 T white wine
1 t capers in brine, optional
1 T vegan butter
Salt or truffle salt
Freshly ground white pepper
Green herbs of your choice to garnish (chives and parsley are good)

Sauté the mushrooms in a non-stick pan with a little oil over medium heat until soft, flipping, about five minutes. Set aside.

Now, make the polenta. In a small saucepan, heat the liquid and butter over medium heat. When it starts to steam, add the polenta in a steady stream, stirring constantly with a wooden spoon. Continue to stir until the sides start to pull away from the pan. If you are using non-dairy milk in combination with other liquids or on its own, this should take about five minutes.

Heat the remaining vegan butter in the nonstick skillet with the wine, lemon juice, and optional capers. Bring to simmer and allow to simmer until reduced by half. Add the mushroom scallops to the sauce and gently heat. Add pepper and salt to taste. Garnish with herbs.

Spoon the polenta into two medium-sized bowls. Divide the mushrooms and sauce over the bowls and enjoy!

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Today I have for you a giveaway from Perseus Books. It's the VegNews Cookbook of the Year, Viva Vegan, by Terry Hope Romero! If somehow you have escaped the rave reviews this cookbook has been getting, head over to the PPK to read some Viva Vegan love.

To enter, please leave a comment below. Tell me what you want to make from Viva Vegan, or tell me who you'd love to give a copy to, or tell me about a vegan cookbook you'd write if you had the chance . . . or anything at all. This giveaway is open to everybody, everywhere, from Austin to Vienna to Tijuana and all points in between! The winner will be chosen by a random number generator and posted tomorrow below tomorrow's giveaway.

The winners of yesterday's Lightlife giveaway are vegga and Anne! Congratulations to you both! Please send your name and address to me at miso...@yahoo.com. (<---make sure to click on the . . . link for the rest of the email address. This is a spam avoidance thing.)

Mashed Potatoes with Morel Gravy and Roasted Mushrooms, and a Giveaway for The Conscious Cook!

Earlier this summer I meandered over to my favorite farmers market. Amongst heirloom cherry tomatoes, long-stemmed artichokes, peaches, and berries, I found a local mushroom seller. Shiitakes, morels, black trumpet, so many, and all beautiful local mushrooms. I brought home three types, and pondered what to do with these gorgeous things. In the end, I roasted lion's mane and lobster mushrooms, and served it alongside morel gravy over mashed yukon gold potatoes. I wish I had a recipe for you, but I am sure you could make one up.

Or, alternatively, you could reach for your Tal Ronnen cookbook, and look up some of his great mushroom recipes. Today's giveaway is brought to you by the generous folks over at William Morrow, an imprint of Harper Collins Publishers. I offer to you a copy of Tal Ronnen's wonderful cookbook, The Conscious Cook!


I have this cookbook, and I really love it. Everything I've made has been outstanding. It is beautifully designed with gorgeous photos. I am a particular fan of the celeriac soup with Granny Smith apples and chive oil. The cashew cream will become part of your regular repertoire, and it's easy easy.

To enter, please leave a comment below. Tell me about a gourmet meal you've made or eaten recently, or tell me about what you'd like Tal Ronnen to make for you if you had the chance, or anything you want. This giveaway is open to everybody, everywhere, from Wisconsin to Bavaria to Singapore, and all points in between! The winner will be chosen by a random number generator and posted tomorrow below tomorrow's giveaway. If you have won a bigger giveaway from this blog, please consider being kind and not entering further bigger giveaways--I'd love as many people to win something as possible!

The winner of yesterday's Earth Balance free product coupon is goforkgo! Congratulations! Please send your name and address to me at miso...@yahoo.com.