1 kg shrooms

1 glass white wine

4 gloves garlic

Parsley handfull

1 cup Veg stock

Dried Shrooms

Shroom dust

Rosemary twig.

Bay leaves

Passata

Pine nuts

Pecorino

Bacon ( if not going vego )

Heat a large pan to medium hot. Take half the shrooms and de stem. Break stems with fingers and throw the lot into the hot pan with olive oil, salt and pepper. Slice the parsley including most of the stems. Add 3/4 to the pan. Crush garlic and add to pan.

Take half the remaining shrooms and cut into quarters, add to pan. Dice the remaining shrooms and add to pan. Add more olive oil if needed. Add rosemary and bay leaf. Cook until brown and shrooms release juices then turn up heat. When the pan is hotter, add white wine, let bubble then add veg stock. Reduce heat and add passata. Taste juices and add seasoning as needed. Cook down for about 15 mins or as desired, add more veg stock if the liquid reduces too much.

Add remaining parsley as garnish.

Serve on wet cheesy polenta ( lmk if you want to know how i cook this ?)

Add crisp bacon chips as desired.

Add toasted pine nuts & pecorino to the top.

Dried shrooms and shroom dust available from Urban Cooking Collective