Cornmeal with Three Mushroom Types

Name: Cornmeal with Three Mushroom Types
Yield: 4
Ingredients: 1 1/2 cup of cornmeal; 1/2 cup of white dry wine; 2 Liters of water; Salt to taste; Topping; 6 tablespoons of fresh heavy cream; 2 tablespoons of sauce; picada; 100 g of shiitake; 100 g of Paris mushroom; 100 g of shimeji; 4 cloves of well-chopped garlic; Salt and black pepper to taste

1
1 1/2 cup of cornmeal
2
1/2 cup of white dry wine
3
2 Liters of water
4
Salt to taste
5
Topping
6
6 tablespoons of fresh heavy cream
7
2 tablespoons of sauce
8
picada
9
100 g of shiitake
10
100 g of Paris mushroom
11
100 g of shimeji
12
4 cloves of well-chopped garlic
13
Salt and black pepper to taste

Ingredients

1
1 1/2 cup of cornmeal
2
1/2 cup of white dry wine
3
2 Liters of water
4
Salt to taste
5
Topping
6
6 tablespoons of fresh heavy cream
7
2 tablespoons of sauce
8
picada
9
100 g of shiitake
10
100 g of Paris mushroom
11
100 g of shimeji
12
4 cloves of well-chopped garlic
13
Salt and black pepper to taste

Directions

1
CORNMEAL
2
1
3
In a bowl, combine the water, wine, and salt
4
Place the cornmeal in a pot and slowly add the tempered water, stirring constantly
5
2
6
Simmer over low heat without stopping to stir for one hour or until it detaches from the bottom
7
Pour into a rectangular mold, forming a layer of approximately 2 cm
8
Let cool and cut into rectangles. Reserve
9
TOPPING
10
Clean and slice the mushrooms
11
Saute them in oil with garlic for 15 minutes or until they become al dente
12
Remove from heat
13
Add salt and sauce and stir
14
ASSEMBLY
15
Heat the cornmeal in the oven, at medium temperature, for one minute
16
Place each piece on a serving plate and top with the sautéed mushrooms
17
Sprinkle black pepper and serve immediately.