Grilled mushrooms with vegetables and fried polenta

Grillezett zoldsegek es gomba polentaval

Grilled mushrooms with vegetables and fried polenta


  • 500 g larger white and brown mushrooms mixed
  • 1 zucchini
  • 2 carrots
  • 200 g of brussels sprouts
  • vegetable spice mix

For polenta:

  • 200 g of cornmeal
  • 1 liter of vegetable stock

For the green pea puree:

  • 400 g green peas (frozen)
  • chives

Cut the vegetables into larger pieces, quarter the mushrooms and fry them crispy with a vegetable spice mixture.

The polenta should be prepared the day before. Cook the cornmeal as a porridge in vegetable stock and then pour into a cake form to fix. When cooled, put in the fridge. Before use, cut to the desired shape and fry in a hot pan without fat.

For the pea puree, steam the peas, salt and then filter. Sprinkle with chopped fresh chives.