Facts & Figures
A hearty ragout with three mushroom heavyweights - King, Button and Portobello. Served with a creamy polenta balanced by the mild heat and sweet notes of chilli and cranberry sautéed kale. Finished with a sprinkling of nutty cashew parmesan.
Add a drizzle of olive oil to a pot or pan over low heat and heat mushroom ragout until warm.
Transfer polenta mash to a microwave safe dish and microwave for 0.5 minutes on high. Continue to heat as necessary until hot.
Heat a frying pan over medium heat, add a touch of olive oil and sauté kale.
To assemble, place polenta mash in the middle of the plate, add mushroom ragout on top and sautéed kale on the side, then garnish with cashew parmesan.
Transfer mushroom ragout and polenta mash to a microwave safe container, add 1 tablespoon of water, then microwave for 2 minutes. Add kale, and heat for 1.5 minutes, then garnish with cashew parmesan.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.