Truffled Millet Porridge with Wild Mushrooms

1. 1

   Bring the vegetable stock and water to a simmer in a medium saucepan.

2. 2

   In a large saucepan, melt one tablespoon of butter and one tablespoon of oil over moderate heat.

3. 3

   Add the mushrooms and thyme, and saute until the mushrooms are browned and tender, about 5 minutes.

4. 4

   Remove from the pan and set aside.

5. 5

   In the same pan, saute the onion and garlic over moderate heat until softened, about 5 minutes.

6. 6

   Add the millet and cook, stirring, for 2 minutes.

7. 7

   Add the wine and cook 1 minute.

8. 8

   Add the stock mixture to the millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total.

9. 9

   Once the millet is al dente, remove from the heat and add the butter, truffle oil, and cheese.

10. 10

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.