Lion’s Mane Mushroom and Polenta Bake (with Fonio Option

Dive into a rustic and comforting breakfast with our Lion’s Mane Mushroom and Polenta Bake. This savory casserole layers golden polenta (or Fonio, if preferred) with rich, earthy lion’s mane mushrooms and vibrant spinach, all crowned with a beautifully baked egg topping. Fresh oregano sprinkled on top brings a burst of flavor, making this dish not only a feast for the taste buds but also a nourishing start to the day. Perfect for a leisurely morning or a brunch gathering!

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Step 1

Preheat your oven to 375°F (190°C)

Step 2

Heat olive oil in a skillet over medium heat.

Step 3

Add mushrooms; saute until golden, about 5-7 minutes.

Step 4

Season with salt and remove from heat.

Step 5

Bring water to boil in a saucepan.

Step 6

Slowly stir in polenta or Fonio. Reduce heat and simmer until thickened:

Step 7

Polenta: cook for 15-20 minutes, stirring often.

Step 8

Fonio: cook for 1-2 minutes, then let sit covered off heat for 5 minutes.

Step 9

Stir in spinach until wilted. Season with salt and pepper.

Step 10

In a large bowl, mix sauteed mushrooms and polenta or Fonio mixture.

Step 11

In another bowl, whisk eggs with nutritional yeast, oregano, salt, and pepper.

Step 12

Combine egg mixture with polenta mixture.

Step 13

Pour into a greased baking dish.

Step 14

Optional. Crack two eggs on top of the mixture, along with some fresh crimini or shiitake mushrooms

Step 15

Bake in preheated oven for 25-30 minutes until eggs are set and top is slightly golden.