Wild Mushroom and Parsnip Ragout with Cheesy Polenta

Heat 28 g olive oil in a large pot over low heat. Add 150 g finely diced onion and cook 8–10 minutes until soft and translucent, stirring occasionally.

Increase heat to medium-high. Add 340 g mixed wild mushrooms (cleaned, roughly chopped) and cook 6–8 minutes, stirring, until golden and liquid evaporates.

Stir in 1 g minced garlic, 15 g miso paste, 15 g tomato purée, and 5 g fresh thyme. Cook 2 minutes until fragrant.