Ingredients
SERVES 6
– 100 g barley
– 6 medium Champignon mushrooms cleaned, chapels set aside, stems diced
– 100 g Chanterelle mushrooms coarsely chopped
– 1 garlic clove
– 40 g yellow cornmeal, whole
– 1 tsp. poppy seed
– 1 pinch of thyme
– 2 tbsps. soy milk
– ½ vegetable bouillon cube
– 1 pinch of table salt
– 1 dash of black pepper
– 1 dash of chilli powder
Directions
In a saucepan, heat 1 cup of water and slightly salt it. As soon as the water starts boiling, gradually pour in the cornmeal and cook until you get a soft polenta. Line a baking sheet with parchment paper, then spread a thin layer of polenta. Sprinkle with poppy seeds and dry it in the oven for ab. 15 minutes at 170°C. Cut into squares and remove them from the paper. Cool on a rack in the oven, so that they lose all the moisture. Then, pan-fry the Champignon mushrooms for a few minutes with a little EVO and the garlic. Combine the Chanterelle mushrooms, simmer with white wine until reduced, add a pinch of red pepper, salt and pepper and continue cooking for 3-4 minutes.
Right after, also add in the barley and toast it for ab. 1 minute, then pour in the vegetable broth and cook like a risotto. Stir in some vegetable milk and flavour with thyme. Take the mushrooms chapels and cook them on a grill for 2-3 minutes. Fill the chapels with barley and serve them in between two layers of crispy polenta.
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