Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean chanterelle mushrooms and chop bigger ones, leave small firm ones intact. | 2. melt butter in a large pan and add mushrooms. | 3. let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone). | 4. in the meanwhile bring milk, cream, salt, pepper and vegetable stock powder (about 1/2 tsp) to a boil, add polenta and cook until soft and fluffy (this depends on which version/brand you use, qick cook is fine). | 5. add chopped onion and garlic cloves to onions. | 6. incorporate half of the mushroom mixture into polenta (keep warm other half of sautéed mushrooms). | 7. transfer polenta mixture to a french oven or baking tray and spread evenly. Let rest until cooled and firm. | 8. cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat, about 2 minutes each). | 9. serve on plates and top with remaining mushroom sauce and garnish with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chanterelle mushroom	1	kg		380.0	68.6	14.9	5.3
polenta	250			-	-	-	-
cream	250	ml		836.8979	16.8648	9.2059	87.9504
milk	250			37210.0	2915.8	1921.5	1994.7
garlic clove	2			-	-	-	-
red onion	1		chopped	28.0	6.537999999999999	0.77	0.07
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
vegetable stock powder				-	-	-	-
chili flake	1	pinch		-	-	-	-
salt pepper				-	-	-	-
butter	1	teaspoon		85.5	3.9285	2.6715	7.2
butter	1	tablespoon	clarified	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.