Mushroom ragu with polenta toast - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• oil
• 750 g water
• 150 g fine polenta
• ¼ tsp dried thyme
• 1 tsp salt
• 1 pinch ground black pepper
• 50 g Parmesan cheese
• 2 garlic cloves
• 1 ½ tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 3 spring onions/shallots
• 500 g fresh mixed mushrooms
• 1 tbsp lemon juice
• 5 tbsp pouring (whipping) cream
• ½ tsp salt
• 3 sprigs fresh flat-leaf parsley