Polenta with Seasonal Mushrooms

Put the dehydrated mushrooms to boil for a few minutes, while we cut into slices the fresh mushrooms and garlic, cut the cherry in half and reserve until the dried mushrooms are tender, we leave them whole.

Pour 3 tablespoons of oil in the pan and add the cherry mushrooms, thyme and parsley, glaze and cover with the water from cooking the mushrooms, if there is little, finish covering with water, and let it evaporate.

Put the broth and the soy milk in a saucepan, and when it starts to boil, add the polenta little by little and stir. When it gets a creamy texture, remove from the heat, add a spoonful of olive oil and stir.

Serve the mushroom stew over the polenta and serve.