Mushrooms in Dijon cream with roasted ricotta polenta

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the polenta, boil 400 ml water, milk and 1 teaspoon salt in a pot. Stir in the polenta and bring to the boil. Let it swell for 10-15 minutes at low heat, stirring from time to time.

2. 2

   Coat a baking tray with oil. Stir the ricotta into the polenta, season with salt. Spread the hot mixture on the baking tray to form a rectangle (approx. 30 x 32 cm), cover and leave to cool for approx. 1 hour.

3. 3

   Onions peel and chop finely. Clean and chop the mushrooms. Wash parsley, shake dry and chop finely.

4. 4

   Cut polenta into 16 rectangles. Heat butter bit by bit in a large pan. Fry the polenta pieces in it in portions on each side for 2-3 minutes until golden brown.

5. 5

   In the meantime heat 2 tablespoons of oil in a deep frying pan. Fry the mushrooms for about 5 minutes while turning them. Fry the onions briefly. Season with salt and pepper. Dust with flour and sauté briefly.

6. 6

   Add 300 ml water while stirring and bring to the boil. Stir in sour cream. Bring to the boil and simmer for about 5 minutes. Stir in mustard, season to taste with salt, pepper and 1 pinch of sugar. Stir in parsley.

7. 7

   Arrange the mushrooms with the ricotta polenta.

Nutrition Facts

KCAL
730 kcal

CARBS
47 g

FATS
49 g

PROTEINS
19 g