Sophia Roe

Summer 2022: Sophia Roe’s chipotle polenta with braised mushrooms 


For Summer 2022, Stella was inspired by the powerful notion that fungi are the future of both fashion and our planet. As a vegan food source, they offer limitless potential on their own as well as a replacement for meat. New York City-based chef, author and Emmy Award-nominated television host Sophia Roe explores this exclusively for our shared communities. 


Sophia shares our values of honesty, diversity and inclusivity, and is among a hand-selected group of global creators and innovators bringing our fungi vision to life. Much like Stella, her singular perspective is grounded in dualities – celebrating the beauty and art in cooking, while creating resources to advance food justice, build more sustainable and equitable systems, and combat industry whitewashing. 

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FASHION FUNGI: Sophia Roe
FASHION FUNGI: Sophia Roe

Inspired by our Summer 2022 campaign and wearing pieces from the collection, Sophia Roe cooks up a chipotle polenta with braised mushrooms and cilantro chutney (recipe below). 

FASHION FUNGI: Sophia Roe

Braised mushrooms 

 

Ingredients 


• 1 ½ pounds mushrooms (Sophia likes a mix of Maitake, King Oyster, and Shiitake), cut into large chunks or slices  

• 2 tbsp vegan butter, divided  

• 1 tbsp olive oil  

• 1/2 large yellow onion, diced  

• 2 cloves garlic, minced  

• 2 tsp corn starch  

• 1 1/2 cup vegetable or mushroom stock  

• 1 tbsp tomato paste  

• 1 tsp coconut aminos  

• 2 sprigs thyme   

 

Instructions 

Preheat the oven to 375 degrees. In a large Dutch oven over medium heat, add 1 tbsp butter, olive oil, onion, garlic, and thyme. Cook for 2-3 minutes until onion is softened. Add the mushrooms and cook for another two minutes. Add tomato paste, coconut aminos, and veggie or mushroom stock to the pot. Allow to cook on medium for 2-3 minutes. In a small bowl, take a few tablespoons of cooking liquid and mix with the corn starch. This is called a slurry and will help thicken the braised mushrooms in the oven. Once you have mixed the slurry, add it to the pot of mushrooms and stir to incorporate. Place a lid on the mushrooms and put in the oven for 30 minutes, or until mushrooms have thickened, and are nice and silky. 

FASHION FUNGI: Sophia Roe
FASHION FUNGI: Sophia Roe

Chipotle polenta  

 

Ingredients 


• 5 cups filtered water  

• 1 ½ cups polenta  

• 2 tbsp vegan butter, divided  

• 1 tbsp olive oil   

• 1 clove garlic, minced  

• 2 sprigs of fresh thyme  

• 1 chipotle pepper, dried  

• 1/2 cup plant-based milk of choice  

 

Instructions 

In a large Dutch oven over medium-low heat, add 1 tbsp butter, olive oil, thyme and garlic to the pot. Cook for 2 minutes, then add polenta and filtered water. Add 1 tsp salt and crushed chipotle pepper. Continue to cook covered on low for 30 minutes, stirring every few minutes. Once polenta is creamy and thick, add the 1/2 cup plant-based milk and remaining butter. Set aside. (If your polenta is still thin, just cook for an extra 5-10 minutes and, conversely, if it’s too thick, just add more plant-based milk.) 

FASHION FUNGI: Sophia Roe
FASHION FUNGI: Sophia Roe

Cilantro chutney  

 

Ingredients 

• 2 small bunches cilantro  

• 1 green chili  

• 1/2 inch piece of ginger, chopped  

• 1/2 tsp roasted cumin powder  

• Pinch black pepper  

• 2 tsp lime juice  

• 1 tsp sugar  

• 1/2 tsp salt  

• 1/4 tbsp. plant-based yogurt  

 

Instructions 


Add all the ingredients into a blender and blend until smooth. 

FASHION FUNGI: Sophia Roe
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