Millet slices with mushroom ragout
easy
35 mins
35 mins
Ingredients
- 1 Onion
- 150 g Millet semolina
- 50 g Butter or margarine
- 1/2 l Vegetable broth (instant)
- 1 Egg Yolk
- 100 g grated gruyère cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Parsley
- 1/2 bunch Thyme
- 1 Tomato
- 500 g Mushrooms
- 100 g Oyster mushrooms
- 100 g shiitake mushrooms
- 150 g Whipped cream
- 7-10 Tbsp Tomatoes, parsley and thyme
Directions
- 1
Peel and finely chop the onion. Fry the diced onion and millet semolina in 20 g of hot fat. Pour in broth and let it swell for about 5 minutes at low heat. Remove the millet porridge from the stove. Stir in egg yolk and cheese. Season with salt and pepper.
- 2
Put the mixture into an ovenproof dish (approx. 15x20 cm), smooth it down and let it cool down. In the meantime wash parsley and thyme, dab dry and chop. Clean, wash, dab dry, quarter, seed and dice the tomato. Clean and wash the mushrooms. Depending on the size, halve or quarter them. Turn out the millet mixture from the mould. Cut approx. 8 rhombs from it. Melt the remaining fat. Fry the lozenges on both sides for about 3 minutes until golden brown. Remove from the fat and keep warm. Fry the mushrooms in the frying fat.
- 3
Turn out the millet mixture from the mould. Cut approx. 8 rhombs from it. Melt the remaining fat. Fry the lozenges on both sides for about 3 minutes until golden brown. Remove from the fat and keep warm. Fry the mushrooms in the frying fat. Deglaze with 150 ml water. Add cream and season with salt and pepper. Fold in parsley and thyme. Spread the millet rutabaga with the mushroom ragout on four plates. Sprinkle with diced tomatoes, parsley and thyme and garnish
- 4
Deglaze with 150 ml water. Add cream and season with salt and pepper. Fold in parsley and thyme. Spread the millet rutabaga with the mushroom ragout on four plates. Sprinkle with diced tomatoes, parsley and thyme and garnish
Nutrition Facts
500 kcal
30 g
35 g
18 g
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