For the gremolata, roughly chop the parsley, add the lemon zest and the roughly crushed roasted almonds.

Place milk and water into a saucepan and bring to the boil. Reduce heat to a simmer and while whisking continually pour polenta into the mix in a steady stream. Reduce heat to low and cook for approx 30 minutes stirring every few minutes until smooth and thick. Add cream and bring back to heat. Add Gruyere cheese and whisk while it melts. 

Meanwhile heat butter in a large frypan. When melted, add the sliced swiss mushrooms and whole button mushrooms and cook for 2 – 3 minutes until golden brown. Transfer to a plate. Add the enoki and black fungus and cook until tender. Add the swiss brown and button mushrooms back into the pan and add the finely chopped garlic and cook for a further 2 – 3 minutes. 

In individual serving bowls, place a serve of white polenta in the bottom of the bowl, top with one quarter of the mushrooms and melted butter sauce and sprinkle with gremolata. 

Serve immediately