Vegetable medallions with mushrooms
4 servings
25 minutes
Vegetable medallions with mushrooms are a refined dish of French cuisine that combines tender vegetables and aromatic champignons. This light yet rich treat has an airy texture achieved through whipped egg whites. Historically, such recipes are popular in French villages where simple yet exquisite dishes are valued. The taste of the medallions is mild with a slight nutty note from broccoli and cauliflower, while the mushrooms add depth and pleasant earthy richness. They are ideally served with a light sauce or fresh herbs and can be prepared as a main dish or an accompaniment to a complex dinner, highlighting the elegance of French gastronomy.
1
Boil the cabbage and mushrooms.
- Broccoli cabbage: 200 g
- Cauliflower: 200 g
- Champignons: 100 g
2
Cool the vegetables and chop them finely.
- Broccoli cabbage: 200 g
- Cauliflower: 200 g
- Carrot: 1 piece
- Champignons: 100 g
3
Separate the eggs into yolks and whites. Add the yolks to the vegetable filling.
- Chicken egg: 2 pieces
4
Add semolina and flour to the vegetables, season with salt and pepper. Mix thoroughly and let it sit for a while to allow the semolina to swell slightly.
- Semolina: 4 tablespoons
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Meanwhile, whip the egg whites into a thick foam. When mixing the egg whites with the vegetables, do it gently to prevent them from collapsing — the spoon should move upwards, not in circles as usual.
- Chicken egg: 2 pieces
6
Shape the mixture into patties and fry on both sides until golden brown in a pan.
- Green: to taste