250 grams (one box) of Bontasana Sorghum Mezze Maniche
200-220 grams chanterelles
70 grams coarse or stone-ground cornmeal
1 garlic clove
Extra virgin olive oil to taste
Salt to taste
5-6 fresh chives
For the béchamel sauce:
400 millilitres unsweetened almond milk, at room temperature
40 grams cornstarch
35 grams extra virgin olive oil
A pinch of nutmeg
A pinch of salt
Preheat the oven to 180 degrees Celsius.
Clean and slice the chanterelles. Place a sauté pan over medium heat, add a generous pour of olive oil along with the chanterelles, the garlic clove and a pinch of salt and sauté for 8 to 10 minutes. Remove from heat and set aside.
Place the cornmeal in a bowl with a drizzle of olive oil and a sprinkle of salt and combine well.
Cook the Sorghum Mezze Maniche in a large pot with plenty of water and drain when al dente. Combine the Mezze Maniche with the mushroom mixture in a large bowl and set aside.
Meanwhile, prepare the béchamel sauce: place a saucepan over medium heat, add the extra virgin olive oil, whisk in the cornstarch and slowly add in the almond milk, whisking constantly to keep any lumps from forming. Season with the salt and nutmeg while continuing to whisk. When the béchamel starts to simmer, remove from the heat. Pour the sauce over the Mezze Maniche and chanterelle mixture and transfer to a greased baking dish.
Bake in the oven for 10 to 12 minutes. Then select the broil setting on the oven, sprinkle the cornmeal over the Mezze Maniche mixture and place it under the broiler for about 5 minutes.
Serve the baked Mezze Maniche garnished with chopped fresh chives.
Recipe by Carla Casali, Veg Chef