This is a winter warming recipe. It tastes decadent, but using cashew cream instead of regular cream makes it a healthier, vegan option.Mushrooms are super healthy, full of protein and fibre but also loaded with nutrients like riboflavin (B2), niacin (B3), pantothenic acid (B5), folate, thiamin and vitamin D to name a few.This dish is nutrient dense and anti-inflammatory, perfect for the endometriosis diet.Serves 3 (or 4 small dishes), takes about 30 minutes.

You'll need:

• 350 grams assorted mushrooms (I used swiss brown and white button mushrooms)

• 3 cloves of garlic sliced thinly

• 1 shallot sliced thinly

• 1 cup of *cashew cream

• 1 tablespoon of finely chopped parsely

• 1 teaspoon of *truffle oil (optional)

• 1 tablespoon of olive oil (for the frypan)

• Sea salt and pepper to taste2 cups of polenta

  *To make the cashew cream, soak 1 cup of raw cashews for 4 hours (or 1 hour in boiling water) then drain and rinse the cashews and blend with 1 cup of cold filtered water and blast on high for 1-2 minutes until a creamy, smooth consistency. If you prefer a runnier sauce then add more water.*Truffle oil can be found at specialty grocers and markets.

  Some farmers allow customers to buy direct so try looking online.

  Method:

• Prepare the ingredients, then start cooking the polenta as per packet instructions. I like to add some olive oil to give a smoother consistency.

• Heat a medium sized frypan and 1 tablespoon of olive oil on low heat.

• Add the sliced shallots and slowly cook, this process should take about 5-7 minutes.

• Then add the sliced garlic and cook for a further minute.

• While your cooking the creamy mushrooms keep a close eye on the polenta, stir as needed and make sure it doesn't stick to the bottom.

• When it's ready just turn the heat off and pop a lid on the saucepan to keep warm.

• When the garlic and shallots are ready, increase the heat to medium and add the mushrooms, saute until they start to soften then add the cashew cream.

• Stir occasionally for 3-4 minutes and season with salt and pepper to taste.

• If using add a teaspoon of truffle oil and stir through.

• Spoon the creamy mushrooms over the polenta and sprinkle with parsley.

• Serve immediately.

  Yours in health

  xMeredith