BAKED MUSHROOM POLENTA WITH A FRIED EGG
Michl and Josef always enjoyed looking for fresh mushrooms during their outings, because dishes made with mushrooms they had picked themselves simply taste better.
BAKED MUSHROOM POLENTA WITH A FRIED EGG
Michl and Josef always enjoyed looking for fresh mushrooms during their outings, because dishes made with mushrooms they had picked themselves simply taste better.
FOR THE POLENTA
150g polenta
500ml water
100g butter
100g mountain cheese
salt and pepper
nutmeg
FOR THE MUSHROOMS
250g mushrooms (of your choice)
1/2 onion
4 tbsp olive oil
salt
parsley
OTHER
2 eggs
DIRECTIONS
Preparation
-
small oven dishes, pot, pan, whisk, scale
- Preheat the convection oven to 180°C
Prepare the mushrooms
- Clean the mushrooms, then chop them coarsely
- dice The Onion
-
Season the mushrooms with salt, pepper, and parsley, then sauté them in a pan with olive oil for a few minutes
- then add the onion to the mushrooms in the pan
- When everything is well fried, remove the pan from the stove and set it aside
Cook the polenta
-
Bring water to a boil in a saucepan and season well with salt and nutmeg
- grate the cheese
-
Add the polenta while stirring and bring it back to a boil
- Cut the butter into small pieces and stir it into the polenta—along with the cheese
- let it swell for about 20 minutes over low heat, stirring occasionally
Bake in the oven
-
Divide the polenta and the mushrooms between two baking dishes
- Beat the egg into the polenta and bake everything in the preheated oven for about 8 minutes
-
When the egg is cooked to the desired consistency, remove the dishes from the oven and serve
FOR THE POLENTA
150g polenta
500ml water
100g butter
100g mountain cheese
salt and pepper
nutmeg
FOR THE MUSHROOMS
250g mushrooms (of your choice)
1/2 onion
4 tbsp olive oil
salt
parsley
OTHER
2 eggs
DIRECTIONS
Preparation
-
small oven dishes, pot, pan, whisk, scale
- Preheat the convection oven to 180°C
Prepare the mushrooms
- Clean the mushrooms, then chop them coarsely
- dice The Onion
-
Season the mushrooms with salt, pepper, and parsley, then sauté them in a pan with olive oil for a few minutes
- then add the onion to the mushrooms in the pan
- When everything is well fried, remove the pan from the stove and set it aside
Cook the polenta
-
Bring water to a boil in a saucepan and season well with salt and nutmeg
- grate the cheese
-
Add the polenta while stirring and bring it back to a boil
- Cut the butter into small pieces and stir it into the polenta—along with the cheese
- let it swell for about 20 minutes over low heat, stirring occasionally
Bake in the oven
-
Divide the polenta and the mushrooms between two baking dishes
- Beat the egg into the polenta and bake everything in the preheated oven for about 8 minutes
-
When the egg is cooked to the desired consistency, remove the dishes from the oven and serve
“We recommend pairing this dish with a full-bodied
‘Pannobile Red 2018’ from THE Gernot Leitner VINEYARD
on Lake Neusiedl, Burgenlandnland.”
“We recommend pairing this dish with a full-bodied
‘Pannobile Red 2018’ from THE Gernot Leitner VINEYARD
on Lake Neusiedl, Burgenland.”
CAN’T GET ENOUGH OF LEBE’GENUSS?
Each of our apartments has its own character, its own story, and therefore its own dishes.
We don’t want to keep these from you, so we invite you to browse through the recipes from the other apartments as well.
Can’t get enough of life’s pleasures?
Each of our apartments has its own character, its own story, and therefore its own dishes.
We don’t want to keep these from you, so we invite you to browse through the recipes from the other apartments as well.