Wild mushroom ragù and creamy coconut polenta – Food & Home Magazine

Ingredients

• <h3>RAGÙ</h3>
• olive oil, to sauté
• 45g butter (optional)
• 2 onions, peeled and diced
• 3 garlic cloves, peeled and crushed
• 1 tsp fennel seeds
• handful fresh sage, chopped
• 600g exotic mushrooms, roughly chopped
• 50g dry shiitake mushrooms
• 500ml (2 cups) red wine
• 2 tsp Dijon mustard
• 2 fresh bay leaves
• handful fresh basil, chopped
• <h3>POLENTA</h3>
• 250ml (1 cup) boiling water
• 195g polenta
• 2 tsp vegetable stock powder
• 1 x 400g tin coconut cream
• 30g butter (optional)
• grated Parmesan/Grana Padano, to serve (optional)