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

Name: Wild mushroom ragù and creamy coconut polenta – Food & Home Magazine
Total time: 45 min
Ingredients: RAGÙ; 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; POLENTA; 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)

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Wild mushroom ragù and creamy coconut polenta – A delicious plant-based recipe for a unique and flavorful dinner. Serves 4 in under an hour.

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