Have fun preparing this mushroom dish!
Original source : Ard-Buffet – Recipe service “Forest and meadow mushrooms” by Doris-Katharina Hessler.
Boil the milk with the butter, season with salt, pepper and nutmeg. Mix in the semolina with a whisk and thicken a little. Remove the mixture from the heat and stir in the egg yolks and cheese. Put the semolina on a greased baking tray, smooth it down and bake it in the oven at 200 °C for about 15-20 minutes.
Chop the shallots into small cubes, chop the parsley.
Clean the chestnut mushrooms with a crockery hanger and perhaps cut them into small pieces. Heat a frying pan with vegetable fat, sauté the mushrooms, add shallots and season with salt and pepper. Extinguish with the whipped cream and cook, stirring in the parsley at the end.
Cut out slices or round cookies from the baked polenta, fry them with a little vegetable fat on both sides until golden and serve with the mushrooms.
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