Summer Oyster Mushroom Stew with Cauliflower Millet Mash

Ingredients for the stew: 4 tbsp oil, 2 medium onions, 1 green
pepper, 3 tomatoes, 400 g small oyster mushrooms, 300 g shiitake
mushrooms or other flavorful mushrooms, 1 tbsp paprika, salt, pepper,
1 tsp oregano, 1/2 tsp thyme. For the millet mash: 200 g millet,
1/2 head cauliflower, 3 cloves garlic, 1/2 bunch parsley, salt, pepper,
1 dl olive oil, 1 dl heavy cream or more

Preparation: Heat the oil in a pan, add the diced onions, and then
the sliced green pepper. Sauté until translucent, then add the diced
tomatoes and let them release their juices. Season with salt, pepper,
and paprika, and cook the onion-tomato base for 2-3 minutes. Add the
small mushroom caps and cook until tender, about 15-20 minutes. Just
before it’s done, add the green herbs.
Rinse the millet and cook it in twice as much water for 10 minutes.
Break the cauliflower into florets and cook until tender in salted water.
Blend the cooked millet, cauliflower, garlic cloves, half of the olive
oil, cream, salt, and pepper until smooth. Stir in the chopped parsley.
Drizzle the remaining olive oil on top before serving.