Ingredients
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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the mushrooms
Mushroom topping
Meat
Coconut polenta
How it's done
To soak the mushrooms
Soak the porcini mushrooms in water for approx. 20 mins. Remove the mushrooms, set aside. Pour the mushroom water through coffee filter paper, retain, set aside.
Mushroom topping
Heat the oil in a non-stick frying pan. Add the mushrooms, stir fry for approx. 4 mins. Add the onions with the reserved porcini mushrooms, fry for approx. 4 mins. Pour in the water and soy sauce, simmer for approx. 8 mins.
Meat
Heat the oil in a frying pan. Season the meat, add to the pan, fry for approx. 2 mins. on each side. Remove the pan from the heat, cover and leave to rest for approx. 5 mins.
Coconut polenta
Heat the oil in a pan. Add the garlic, sauté for approx. 3 mins. Pour in the water, coconut milk and reserved mushroom water, bring to the boil. Reduce the heat, stir in the polenta, simmer for approx. 2 mins. over a very low heat, stirring constantly to form a thick paste. Plate up the coconut polenta with the mushroom topping and coconut flakes. Carve the meat, place on top.
| Tip: | Garnish the polenta with a handful of coriander leaves. |
|---|---|
| Tip: | Use red onions instead of white onions. |
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