Ingredients:
1 cup millet
1/3 cauliflower
2-3 forest mushrooms of every type: bay boletes, saffron milk cup, chanterelles
1 white onion
½ apple
fresh marjoram and tarragon
1/3 cup hazelnuts
½ cup Polish cider
lemon
1/3 cup butter
Directions:
- Roast millet on a dry frying pan until golden. Boil water in a pot. Add half of the boiling water to millet and cook for a minute. Drain millet and pour again with the rest of water. Cook for 10-15 minutes and drain again.
- Wash apple and slice into thin pieces (julienne strips). Put into a water with lemon juice in order to maintain its colour.
- Clean mushrooms. Cut bigger mushrooms into pieces. Cut cauliflower into tiny florets and chop onion.
- Divide butter into three portions. Heat up first portion in the frying pan and add onion to caramelize. Put second portion in the saucepan, add mushrooms and season with salt and chopped herbs. Put it on a plate. Add last portion of butter, cauliflower and after 3-4 minutes cider. When cider evaporates, add mushrooms, onions and in the end millet. Season with salt and pepper.
- Put millet on a plate, add hazelnuts, apple julienne and fresh herbs.
- Enjoy and have a great weekend! See you in Mysia 3!
