Mangold Rolls in Mushroom Sauce

For the chard rolls in mushroom sauce, wash the chard, chop the hard stems into cubes. Set aside 3 leaves per person for stuffing. Soak the morels in warm water for 20 minutes. Squeeze out and chop finely. Keep the soaking water.

Bring the vegetable soup to a boil, add millet, bring to the boil briefly, turn off the heat and leave to swell for about 10 minutes with the lid on.

Sauté onion, garlic, diced chard stems and morels in olive oil. Fold into the millet mixture with the chopped parsley and cheese, season the quantity with salt and pepper.

Blanch the chard leaves and fill them with the millet mixture. Sauté in olive oil, add a little white wine and steam for 10 minutes.

In the meantime, sauté the diced mushrooms in canola oil, deglaze with the remaining wine and some of the mushroom soaking water, add cream and bring to a boil. Season with thyme, pepper and salt.

Serve the chard rolls in mushroom sauce as a warm appetizer or vegetarian main course.

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