Mushroom ragu with polenta toast

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