John Myers
Ingredients for 2 servings:
- 150 g millet
- ½ liter vegetable broth, instant
- 350 g mushrooms
- 1 bunch of spring onions
- 3 tbsp oil
- 1 bunch of parsley
- 100 g crème fraîche
- 100 g cream
- 2 eggs
- 100 g cheese, grated
- salt and pepper
- Fat for the mold
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
Bring the millet and vegetable stock to a boil and simmer for 15 minutes over low heat. Then pour into a greased casserole dish. Trim the mushrooms and rinse them briefly under cold running water. Halve or quarter large ones. Trim, wash, and slice the leeks. In a bowl, mix the oil with the mushrooms and onions and season with salt and pepper. Spread the mushroom and onion mixture over the millet. Bake in a preheated oven at 200°C (top/bottom heat: 170°C) for about 15 minutes. Wash and finely chop the parsley. Mix the crème fraîche, cream, eggs, cheese, salt, and pepper well. Fold in the parsley. Pour over the casserole and bake for another 15 minutes.
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