Add <quantity>¼<unit>cup</unit></quantity> of millet and <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour to a large bowl

Break <quantity>2</quantity> eggs into a bowl and whisk to combine the whites and yolks. Add <quantity>2<unit>tbsp</unit></quantity> of the egg to the millet and mix by hand

Once the mixture no longer sticks to your hands, add <quantity>2<unit>tbsp</unit></quantity> of egg and <quantity>2<unit>tbsp</unit></quantity> of flour. Mix again until combined

Repeat the process until all the flour and egg are combined. The coated millet should resemble small and tacky balls of dough, but it shouldn't be sticky

Fill a medium pot with water and bring it to a boil

Add the coated millet and season with salt to taste. Simmer over medium heat for 40m, stirring from time to time, until completely cooked through

Small chop <quantity>½<unit>bulb</unit></quantity> of fennel. Reserve the leaves and about <quantity>2<unit>tbsp</unit></quantity> of the chopped bulb for garnishing

Slice <quantity>600<unit>g</unit></quantity> of white button mushrooms

Melt <quantity>1<unit>tbsp</unit></quantity> of butter on a hot skillet over medium heat

Sautée the mushrooms and the fennel until browned. Season with salt to taste

Remove the millet from the heat and strain

Transfer the cooked millet to a large bowl and add <quantity>1<unit>tbsp</unit></quantity> of grated hard goat cheese

Add <quantity>1<unit>tbsp</unit></quantity> of grated parmesan cheese and the sauteed mushrooms. Stir to combine

Plate the millet

Garnish with the chopped fennel bulb and leaves. The egg-rolled millet with mushrooms is ready

Enjoy!