for 4 person

To soak the mushrooms

30 g	dried porcini mushrooms
2 dl	water, warm

Mushroom topping

	olive oil for frying
200 g	white mushrooms, quartered
2	onions, thinly sliced
1 dl	water
½ dl	soy sauce
a little	pepper

Meat

	olive oil for frying
2	beef entrecôtes (each approx. 230 g)
¼ tsp	salt
a little	pepper

Coconut polenta

1 tbsp	olive oil
1	garlic clove, squeezed
2 dl	water
2 ½ dl	low-fat coconut milk
180 g	Maggi Polenta Ticinese (2 mins. cooking time)
40 g	coconut chipsko (e.g. Coop Naturaplan)

How it's done

To soak the mushrooms

Soak the porcini mushrooms in water for approx. 20 mins. Remove the mushrooms, set aside. Pour the mushroom water through coffee filter paper, retain, set aside.

Mushroom topping

Heat the oil in a non-stick frying pan. Add the mushrooms, stir fry for approx. 4 mins. Add the onions with the reserved porcini mushrooms, fry for approx. 4 mins. Pour in the water and soy sauce, simmer for approx. 8 mins.

Meat

Heat the oil in a frying pan. Season the meat, add to the pan, fry for approx. 2 mins. on each side. Remove the pan from the heat, cover and leave to rest for approx. 5 mins.

Coconut polenta

Heat the oil in a pan. Add the garlic, sauté for approx. 3 mins. Pour in the water, coconut milk and reserved mushroom water, bring to the boil. Reduce the heat, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Plate up the coconut polenta with the mushroom topping and coconut flakes. Carve the meat, place on top.

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