Begin by cleaning and slicing about 8 ounces of your choice of mushrooms, such as cremini or shiitake. Finely chop one medium onion and two cloves of garlic. Set these vegetables aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-5 minutes, until they’re translucent.

Add the prepared mushrooms to the skillet, stirring gently to combine. Let them cook for about 5-7 minutes, until they turn golden brown and release their moisture.

Once the mushrooms have browned, stir in 1 teaspoon of dried thyme and 1 teaspoon of paprika. Cook for an additional minute.

Pour in 1 cup of vegetable broth and ½ cup of heavy cream, stirring well. Bring to a gentle boil, then reduce heat and let it simmer for about 10 minutes.

In a separate saucepan, bring 4 cups of water or vegetable broth to a rolling boil. Gradually whisk in 1 cup of polenta, allowing it to thicken.

Once the polenta is thick and creamy, stir in ½ cup of grated Parmesan cheese and 2 tablespoons of butter. Season with salt and pepper.

To serve, spoon a generous portion of the polenta onto each plate and ladle the mushroom ragout over the top.