Mushrooms baskets on polenta bed
Mushrooms baskets on polenta bed
TYPOLOGY
Antipasto Appetizer
PREPARATION TIME
About 20 minutes
Recommended product
Process
- 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.
- Bake the moulds in the oven at 180/190 ºC for about 10/12 minutes.
- Meanwhile prepare the cheese fondue.
- Cut the cheese into pieces, pour into a bowl and cover with milk. Let rest for at least 2 hours.
- Add the butter in a pan, together with the cheese well drained from the milk.
- Cook it in a bain-marie until you get a smooth cream without lumps.
- Separate the egg whites from the egg yolks and beat the yolks.
- Add the beaten egg yolks, salt and pepper as needed and add the mixture to the pan.
- Stir until completely absorbed: Prefer a whisk.
- Once cooked, remove the baskets from the oven. Let them cool to room temperature and then remove them from the moulds.
- Cook the instant polenta with a drizzle of oil, to make it more creamy and suitable for our use.
- Once ready, pass it to the mix until it is very creamy (if you need to add a little oil).
- Drain the glass of Mixed mushrooms and sauté them in a pan.
- With a spoon mark the dish with a "splash" of creamy polenta.
- Place the pastry basket on top of the sketch.
- Inside we pour the cheese fondue and mixed mushrooms.
- Sprinkle with parsley and serve.
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