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Ingredients
Polenta toast
- oil for greasing
- 750 g water
- 150 g fine polenta (see Tips)
- ¼ tsp dried thyme
- 1 tsp salt
- 1 pinch ground black pepper
Mushroom ragu
- 50 g Parmesan cheese cut into pieces (3 cm)
- 2 garlic cloves
- 1 ½ tbsp unsalted butter
- 1 tbsp extra virgin olive oil plus extra for greasing
- 3 spring onions/shallots trimmed and cut into thin slices
- 500 g fresh mixed mushrooms cut into slices, quarters or left whole, depending on size (see Tips)
- 1 tbsp lemon juice
- 5 tbsp pouring (whipping) cream
- ½ tsp salt
- 1 pinch ground black pepper
- 3 sprigs fresh flat-leaf parsley leaves only, cut into small pieces, for garnishing
- Nutrition
- per 1 portions
- Calories
- 276 kcal / 1159 kJ
- Protein
- 9.1 g
- Fat
- 16.8 g
- Carbohydrates
- 18.9 g
- Fibre
- 3.3 g
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