Cornmeal with Mushroom Triangles

Name: Cornmeal with Mushroom Triangles
Yield: 4
Ingredients: 1 1/2 cups of cornmeal; 1/2 cup of dry white wine; 2 liters of water; Salt to taste; Coating; 6 tablespoons of fresh heavy cream; 2 tablespoons of chopped fresh parsley; 100g of shiitake mushrooms; 100g of Parisian mushrooms; 100g of shimeji mushrooms; 4 cloves of garlic, finely minced; Salt and black pepper to taste

1
1 1/2 cups of cornmeal
2
1/2 cup of dry white wine
3
2 liters of water
4
Salt to taste
5
Coating
6
6 tablespoons of fresh heavy cream
7
2 tablespoons of chopped fresh parsley
8
100g of shiitake mushrooms
9
100g of Parisian mushrooms
10
100g of shimeji mushrooms
11
4 cloves of garlic, finely minced
12
Salt and black pepper to taste

Ingredients

1
1 1/2 cups of cornmeal
2
1/2 cup of dry white wine
3
2 liters of water
4
Salt to taste
5
Coating
6
6 tablespoons of fresh heavy cream
7
2 tablespoons of chopped fresh parsley
8
100g of shiitake mushrooms
9
100g of Parisian mushrooms
10
100g of shimeji mushrooms
11
4 cloves of garlic, finely minced
12
Salt and black pepper to taste

Directions

1
Cornmeal
2
In a bowl, mix the water, wine, and salt
3
Add the cornmeal to a saucepan and gradually add the tempered water, stirring constantly
4
Cook over low heat for an hour or until it comes unstuck from the bottom, without stopping to stir
5
Transfer to a rectangular baking dish, forming a layer about 2cm thick
6
Let cool and cut into squares. Reserve
7
Coating
8
Clean and slice the mushrooms
9
Sauté them in oil with garlic for 15 minutes or until they're tender
10
Remove from heat
11
Add salt and parsley and mix
12
Assembly
13
Heat the cornmeal in a moderate oven temperature for one minute
14
Place each piece on a serving plate and top with the sautéed mushroom mixture
15
Sprinkle black pepper and serve immediately.