Mushroom Stew “Island”

Cooking instructions

• With a kitchen scale and a measuring cup, I weigh all the ingredients of the recipe separately. I wash the mushrooms and drain them well, cut each mushroom into 2 pieces and then cut into small pieces. I wash the cherry tomatoes, dry them and cut them into 4 pieces lengthwise.
• In the metal container of the Multicooker, I put the chopped cherry tomatoes and mushrooms, add the frozen green peas and the hot water, salt and spices. I put the lid on the Multicooker and turn on the Vegetables program – if your Multicooker does not have a vegetable program, turn it on the Soup or Rice program. In a small bowl, I put the tapioca flour and water for dissolution, stir until the flour is completely dissolved and set aside. After completing the cooking program of the Multicooker, I release the steam and remove the lid. I add the dissolved tapioca flour in water and stir well – the stew thickens quickly. I let the stew prepared in this way cool for 5 minutes.
• In a metal pot with a non-stick stone coating, I put all the ingredients for the Corn Island – the cornmeal and the pumpkin protein, the spices and the water. I mix until a uniform mixture is obtained. I put the pot on the stove and turn on the highest level of heat. I stir the mixture continuously until it thickens – once the mixture starts to boil it thickens very quickly. I turn off the heat and leave the pot with the mixture on its sides to cool for 5 minutes.
• I put some of the corn island mixture into a rice mold, press down slightly and then invert the mold into the middle of a deep soup plate. I carefully remove the mold and the corn mixture remains in the middle of the plate. Around the island formed in this way, I put the mushroom stew and put microgreen plants for decoration. I serve the dishes with “Island” mushroom stew prepared in this way as an independent dish for lunch or dinner. Along with the stew, I serve different types of olives.