Thyme-Roasted Mushrooms with Millet Polenta

With cozy Mediterranean vibes, these thyme-roasted mushrooms with creamy millet polenta are a dream for mushroom lovers. Take advantage of wild mushroom season by using a mix of different varieties, or simply stick with what’s available at your local market — either way, it’s delicious. Millet polenta is every bit as creamy and satisfying as the corn version, but lectin-free and nutrient-dense. This dish was inspired by a recipe I once spotted in an October issue of Bon Appétit magazine, and as always, I had fun turning it into a healthier, lectin-free version.

Thyme-roasted mushrooms with millet polenta, a lectin-free dinner that feels like home

I love mushrooms and polenta but for obvious ‘lectin-free reasons’ corn flour polenta is not an option in our home.

Fun fact: I grew up eating polenta, which is a traditional daily dish in Romania, served as an accompaniment for the everyday Romanian stew. Mushrooms and thyme are also staples in Romanian cuisine, so this meal felt pretty familiar.

I enjoyed roasting the mushrooms; make sure you get the edges crispy by broiling them at the end; it makes for an amazing umami flavor.

Ingredients

FOR THE ROASTED MUSHROOMS
1.5 lbs mixed mushrooms (I used oyster and mini portobello, but you can use a more diverse mix)
a few sprigs of fresh thyme plus more for serving
6 garlic cloves, unpeeled and slightly smashed
Himalayan pink salt
pepper
extra virgin olive oil

FOR THE MILLET POLENTA
1/2 cup millet (grains, not flour)
2 cups water
1/2 teaspoon iodized sea salt
2 teaspoon French butter
a small handful of grated Pecorino Romano

For a vegan version of this dish, use olive oil instead of butter and replace the cheese with nutritional yeast or a vegan cheese.

How to make roasted mushrooms with millet polenta

TO MAKE THE ROASTED MUSHROOMS

Wash and pat dry the mushrooms and cut them into medium chunks. Add them to a large baking sheet, add salt, pepper, thyme, garlic, and extra virgin olive oil, toss and mix.

Bake, on the upper rack, at 350F for about 25 minutes, and broil for another 5-7 minutes at 400F. While the mushrooms are in the oven, you will make the polenta.

TO MAKE THE MILLET POLENTA

Wash and drain the millet. Heat a stainless steel saucepan (about 3QT) on medium heat and add the millet. Slightly toast the millet in the dry pan until it becomes fragrant (make sure you stir continuously so it doesn’t burn).

When you start to smell the millet being toasted, add the water (being careful with the hot pan, a lot of steam will be released). Add the salt and cook on low to medium heat until all the water is absorbed, it will take about 20-25 minutes (stir regularly).

Transfer to an oven-resistant dish, add the butter and half of the cheese and mix. Add the rest of the cheese on top and broil at 425F for about 5 minutes.

Serve immediately.

For more millet recipes

For more delicious ways to use millet, check out these recipes:

• Walnut Millet Bread
• Millet Stuffing (Gluten-Free, Lectin-Free)
• How to Make Millet Porridge
• Millet Tabbouleh with Hemp Hearts
• Warm Brussel Sprouts and Millet Salad

Enjoy the thyme roasted mushrooms with millet polenta, possibly with a glass of red.

This recipe is part of our round up 20+ Healthy Fall Recipes. Check it out for more cozy dinner ideas made with seasonal produce.

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