This is what I made for lunch today. Very delicious, but a little work to do. It’s indeed three separate but as such simple dishes to make, but with a little dedication it’s no problem:

Ingredients for 2:

500 g spinach, fresh
2 cloves garlic
1 shallot
6-8 king oyster mushrooms (depending on size)
125 g polenta
salt & pepper to taste

Polenta: Bring 1/2 l of water to a boil, add 1/2 tsp. of salt and stir in the polenta. Reduce the heat to medium low and let cook for about 10 minutes, stirring often. Optionally add a knob of butter and add salt and pepper to taste.

Spinach: Finely chop garlic and shallot. In a pan on medium high heat, heat up some olive oil and fry garlic and shallots until translucent. Add half a cup of water and toss in the spinach. Watch it shrink to 1/5 of its volume 🙂 Salt and pepper as desired and set aside.

Mushrooms: Slice the king oysters lengthwise and fry them in a pan with olive oil on medium high heat, around 2 minutes per side (depending on the thickness of your slices). Add salt and pepper to taste.

Serve.