Banosh with mushrooms. A simple recipe for banoche with mushrooms by Ievgen Klopotenko

Ingredients

100 g / 3½ oz cornmeal

210 ml / 1 scant cup milk

85 g / ⅓ cup sour cream

20 g / ⅔ oz. hard bryndza cheese (can be substituted with sharp cheddar or feta)

300 g / 10 oz. mozzarella

1 red onion

150 g / 5 oz. oyster mushrooms

2 tbsp. vegetable oil

salt, pepper

Oyster mushroom banosh: Directions

Step 1

Fry the cornmeal on a hot dry skillet for 2 minutes.

Step 2

Add milk and cook, stirring constantly, for 2 more minutes. Add sour cream and cook for 1–2 more minutes until ready, seasoning with salt and pepper to taste.

Step 3

Pour a glug of oil onto the second skillet and fry the onion for 2–3 minutes until golden. Add oyster mushrooms, having previously torn them into smaller segments. Fry until all liquid evaporates and mushrooms begin to brown.

Step 4

To serve, sprinkle one layer of hot banosh with grated bryndza (can be substituted with sharp cheddar or feta) and small pieces of mozzarella, and cover with a second layer of banosh and fried oyster mushrooms. Serve hot.

Cooking is easy!