A fairly simple meal with Mediterranean vibes, these thyme-roasted mushrooms with millet polenta will hit the spot for mushroom lovers.
Take advantage of the wild mushroom season and use a combination of all shapes and forms, or you can stick to what you find in your local grocery store. Millet polenta is cream and as good as its corn counterpart.
This thyme-roasted mushrooms with millet polenta meal was inspired by a recipe I once saw in an October issue of Bon Appétit magazine. They always have great ideas for seasonal meals, and I love converting these recipes to being lectin-free or just healthier versions.
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.
Print
Thyme-Roasted Mushrooms with Millet Polenta
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2
Description
A fairly simple meal with Mediterranean vibes, this dish will hit the spot for mushroom lovers. Take advantage of the wild mushroom season and use a combination of all shapes and forms, or you can stick to what you find in your local grocery store. Millet polenta is cream and as good as its corn counterpart.
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 teaspoons French butter
- a small handful of grated Pecorino Romano
Instructions
- 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.
Notes
For a vegan version of this dish, use olive oil instead of butter and replace the cheese with nutritional yeast or a vegan cheese.
15 Comments
Sue
May 21, 2019 at 4:02 pmI’m so sorry….I clicked on the stars to be able to read about the review and it thought I was rating it with 4 stars. Mistake on my part. I have not made this, so wish I could make it go back to 5. I’m sure it’s delish.
Claudia
May 24, 2019 at 4:20 pmThank you for letting me know, and no worries. It happens often 🙂
Tammy
November 10, 2018 at 4:56 pmOh, I forgot to mention… I used waterless cookware to cook the millet. I toasted it, pured the 2 cups of water in carefully, covered, turned the heat down to low, and the water absorbed just fine into the millet. Maybe a bit of pressure cooking helped it?
Tammy
November 10, 2018 at 4:54 pmHello, the aromas from this recipe were divine! Unfortunately, the mushrooms were so wet in the oven. I’ve been broiling them now for 20 minutes so the water evaporates. Can’t wait until they get crispy. I used a combination of baby bellas, shitaki, and oysters. I wonder if the oysters are too water-laden? In the end, they turned out wonderfully! Did the mention the scent that filled the home? Thank you 🙂
Claudia
November 11, 2018 at 9:00 amHi Tammy, yes you are right, the roasted mushrooms with thyme smell divine. I think out of all the mushrooms types you use, oysters give a special flavor and texture to this dish, so I would keep them. Bellas are possibly more watery, did you dry them well before cooking? But it’s ok anyway, depending on the types you use you can adjust the cooking time and temperature, or as you did, keep them more under the broiler. Thank you for letting me know, I’m happy you enjoyed this dish. xx
Mihaela
November 7, 2018 at 9:35 ambuna Claudia ..si eu sunt din România am găsit site-ul tău si m-a bucur ..foarte folositor .Eu locuiesc in Mexic …
Claudia
November 8, 2018 at 8:41 pmBuna Mihaela, si la multi ani de ziua numelui (si eu sunt Mihaela). Ma bucur mult ca ai gasit site-ul si ca iti foloseste. Esti cumva si pe Instagram?
Liz
November 3, 2018 at 1:08 pmI made this and it was to die for. I’m so glad I experimented with millet because of this recipe. It’s a great replacement for polenta, and really was just so delicious!! 🙂
Claudia
November 3, 2018 at 5:40 pmYay, so happy you loved it <3