Egg-Rolled Millet with Mushrooms
The Egg-Rolled Millet with Mushrooms is a wonderful vegetarian main course that can also be a side dish for light meats.
The Chef found this recipe in the Poltava region, Ukraine, during a gastronomic expedition.
This cooking technique is unique and exists only in Ukraine. It can easily be considered our trademark all over the world.
Add ¼ cup of millet and 2 tbsp of all-purpose flour to a large bowl
Break 2 eggs into a bowl and whisk to combine the whites and yolks. Add 2 tbsp of the egg to the millet and mix by hand
Once the mixture no longer sticks to your hands, add 2 tbsp of egg and 2 tbsp 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 ½ bulb of fennel. Reserve the leaves and about 2 tbsp of the chopped bulb for garnishing
Slice 600 g of white button mushrooms
Melt 1 tbsp 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 1 tbsp of grated hard goat cheese
Add 1 tbsp 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
Yield 4 people
White Button Mushroom600 g
Grated Hard Goat Cheese1 tbsp
Parmesan Cheese1 tbsp
All-Purpose Flour1⅔ cups