A delicious and comforting dish featuring mushrooms cooked with garlic, onion, and chili, served over creamy polenta made with vegetable broth and plant-based butter.
1: Gently fry garlic, onion, and chili in olive oil for 15 minutes.
2: Add mushrooms and cook down for a further 15 minutes.
3: Season with salt and pepper, then add canned tomatoes and a splash of water.
4: Cook for another 15 minutes.
5: Finish with baby spinach and parsley.
6: Cook polenta in vegetable broth and finish with plant-based butter and salt.
