Gluten Free Mushroom Stew With Polenta For Fruits And Veggies Monday

This is a gluten free recipe. My nice is forced to have a gluten free diet and I'm learning to cook and bake gluten free dishes. Mostly I use brown rise flour, that's my favorite when it comes to cooking, it's very good. For this mushroom stew I chose polenta because she likes it very much and it's easy to do.

Mushroom Stew

Ingredients:

• 450 g mushroom (canned or fresh)
• 1 onion diced
• 3 tablespoon olive oil,
• 1 tablespoon red paprika powder,
• 2 cloves garlic,
• salt,
• pepper,
• 3 tablespoon brown rise flour,
• 100 ml plant based milk

The process

Warm olive oil, add diced onion. Add salt, pepper and cook, stirring, until onion has softened.

Clean, wash, slice mushrooms, add to onion mix, add red paprika powder, garlic, water and cover. Let it cook till the mushroom is soft. Add plant based milk to brown rise flour, mix, add to the stew, steering let it cook until thick.

Polenta
Polenta in my kitchen means something else than the regular Italian polenta. I'm only using polenta, water and salt, no oil or other ingredients.

Bring water to boil, add salt and polenta, steer and let it cook for about 10 minutes. That's all.

I love this dish because it's easy, doesn't take much time to prepare, it's delicious and it's gluten free.

This is my entry to #fruitsandveggiesmonday, created by my dear friend @lenasveganliving, and hosted by my other dear friend @plantstoplanks.

There's still plenty of time to enter, please check out the contest here STEEMIT FRUITS AND VEGGIES MONDAY COMPETITION 🍒 🍌🍑🌿🍍🍓🍇

(Sorry for my culinary English, I'm still learning:) )