These mushroom slices taste great both cold and warm. Cold they are excellent finger food for the office and school. The patty can just as easily be placed on a sandwich and become a delicious vegetarian mushroom patty. If you want to enjoy the mushroom fritters warm, you’ll also need to bread and toast them. Together with leaf spinach and boiled potatoes you will have an excellent main course, to which, for example, the quite excellent would fit, but equally the homemade mayo, mustard sauce or cheese sauce.
1. clean the mushrooms and cut them into slices. Remove the peel from the garlic cloves and cut them off, then rinse the parsley, rub dry and chop finely.
Sauté the mushrooms and garlic in a saucepan with 2 tablespoons of hot oil. Season with salt, pepper and nutmeg, then add whipping cream. Bring everything to a boil for a minute, remove from heat, fold in the parsley and then finely grind with a blender.
Heat the mushroom puree and add the polenta, stirring continuously. Stir until a mushy mixture forms and the mushroom cream sets. This will take about 2 min.
Brush a soup plate with 1 tbsp. oil, pour the hot mushroom mixture into it, spread it out smoothly and let it cool down. This will make it firm.
5. turn the finished quantity of fried mushrooms onto a plate and cut into 8 pieces like a round cake. Who enjoys the mushroom slices cooled down
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