Mushroom stroganoff

Method

1. Heat the oil in a sauté pan over a medium heat and add the shallots and garlic. Cook gently for a few minutes until softened but not coloured. Add the spices, cook for 1 minute (being careful not to let them scorch), then add the mushrooms and cook until soft.
2. Meanwhile, cook the polenta according to the pack instructions. Add the brandy to the mushrooms, increase the heat and bubble until the brandy has almost evaporated. Turn down the heat and add the soured cream. Taste and season, then cook gently for a few minutes.
3. Stir the butter and parmesan through the cooked polenta and spoon into bowls. Stir most of the parsley through the stroganoff, then serve on top of the polenta, sprinkled with the rest of the parsley.