For the ragout
1kg omajova mushrooms (or substitute white mushrooms)
300ml vegetable stock
200g crème fraîche
100g cashew nuts, chopped
2 bunches spring onions, washed and sliced into thin rings
3 tbsp vegetable oil
1 tbsp plain flour freshly-grated nutmeg, to taste salt and freshly-ground black pepper, to taste
For the millet
200ml vegetable stock
2 bunches parsley, leaves finely chopped (discard the stems)
1 tbsp semolina a little butter salt and freshly-ground black pepper, to taste
1. Begin with the millet. Combine the vegetable stock and millet in a pan. Bring to a boil, then reduce to a simmer, cover and cook gently for 20 minutes. Take off the heat and set aside to cool.
2. Once cold beat in the eggs then season to taste with salt and black pepper before stirring in the parsley. Take a round-bottomed dish and grease liberally with butter then sprinkle over the semolina. Spoon the millet mixture into this and tamp down gently with your hands. Put in a casserole dish with a little water and steam for 25 minutes.
3. For the mushroom mix, heat 1 tbsp oil in a large frying pan, add the cashew nuts and fry until lightly browned. Turn onto a plate and set aside. Heat the remaining oil in the pan, add the mushrooms and sprinkle over the flour. Fry briefly then add the vegetable stock and the crème fraîche. Cook gently over low heat for 5 minutes then season to taste with nutmeg, salt and black pepper.
4. Carefully turn the millet mass out of its container (it should have assumed a rounded shape). Quarter this and serve hot, accompanied by the mushroom stew.