Polenta with Creamy Miso Mushrooms and Sun-Dried Tomatoes

Ingredients

• 5 cups brown mushrooms (bigger pieces cut in half)
• 1 ¼ cups sun-dried tomatoes (drained)
• 1 ¼ cups cooking cream
• 3 tbsp olive oil
• 1 shallot (finely chopped)
• 4 garlic cloves (minced)
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tbsp chopped fresh parsley leaves
• 1 tbsp white miso
• 1 tbsp soy sauce
• 1 tsp mirin
• black pepper (to taste)
• fried sage leaves (for serving)
• red chili flakes (for serving)
• 1 ½ cup instant polenta
• 1 ¾ cups milk
• 1 ½ cups water
• 1 cup grated Parmesan
• 2 tbsp unsalted butter
• salt (to taste)