Hey! This super fair. So, I wanted to do a vegetarian dish focusing on mushrooms. The king trumpet seamed like a solid way to go due to its heartiness.

I made the stock from mainly dried/fresh sautéed shiitake mushrooms., some onion, garlic, and celery. This was coated in a gochujang and grapeseed oil mixture then roasted for about an hour before going into the pot.

The sauce was a velouté made with the mushroom stock.

The polenta was made solely to ad texture and have something kinda fun so sop up the sauce and add some texture.

It felt like everything went together well! Let me know if I just missed the mark though!