Millet with mushrooms

This millet dish is cooked all year round with button mushrooms. Which you can also replace with oyster mushrooms. Use chanterelles, fresh porcini mushrooms during their season.

Preparation time: 

25 minutes

Difficulty: 

Very easy

How many people: 

4

Ingredients for Millet with mushrooms

• 2 c. to s. dried porcini mushrooms
• 250 g button mushrooms
• 1 onion
• 4 garlic cloves
• 5 cl of ginger
• 35 cl of chicken broth
• 3 c. to s. olive oil
• 150 g millet
• Salt, freshly ground pepper

Preparation for Millet with mushrooms

Put the porcini mushrooms to rehydrate in a bowl of water.

Clean the button mushrooms and cut them into medium pieces.

Peel and chop the onion and garlic. Peel and grate the ginger.

Put the chicken broth to heat.

Heat 2 tsp. to s. oil in a saucepan and sweat the onion and garlic for about 5 min. Then add the ginger and millet. Stir well until evening millet coated with oil. Pour the chicken broth, cover and cook gently for 1 min.

Meanwhile, heat the rest of the olive oil in a pan and sauté the button mushrooms. Salt them lightly.

Drain the porcini mushrooms and add them. Filter their water and pour it into the pan. Cook for 2 to 3 min then pour everything into the millet pan.

Cook for another 5 min. Taste and adjust the seasoning. Serve in a hot dish.