Other Mushrooms

1. Line the moulds, which you will use to create the baskets of wood on a bed of polenta, with butter and flour. Cut the puff pastry and add it inside the moulds.
2. Bake the moulds in the oven at 180/190 ºC for about 10/12 minutes.
3. Meanwhile prepare the cheese fondue.
4. Cut the cheese into pieces, pour into a bowl and cover with milk. Let rest for at least 2 hours.
5. Add the butter in a pan, together with the cheese well drained from the milk.
6. Cook it in a bain-marie until you get a smooth cream without lumps.
7. Separate the egg whites from the egg yolks and beat the yolks.
8. Add the beaten egg yolks, salt and pepper as needed and add the mixture to the pan.
9. Stir until completely absorbed: Prefer a whisk.
10. Once cooked, remove the baskets from the oven. Let them cool to room temperature and then remove them from the moulds.
11. Cook the instant polenta with a drizzle of oil, to make it more creamy and suitable for our use.
12. Once ready, pass it to the mix until it is very creamy (if you need to add a little oil).
13. Drain the glass of Mixed mushrooms and sauté them in a pan.
14. With a spoon mark the dish with a “splash” of creamy polenta.
15. Place the pastry basket on top of the sketch.
16. Inside we pour the cheese fondue and mixed mushrooms.
17. Sprinkle with parsley and serve.

Enjoy the meal!