Danish-inspired Dhindo with Creamy Mushroom Sauce

Ingredients

In this Danish-inspired adaptation, we have replaced the traditional Nepalese accompaniments of lentils and pickles with a creamy mushroom sauce. The original Dhindo is typically made with water and cornmeal, while our version incorporates Danish mushrooms and cream to create a luscious sauce. This fusion dish combines the heartiness of Dhindo with the creamy flavors of Danish cuisine, resulting in a unique and delicious culinary experience. We alse have the original recipe for Dhindo, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon butter 1 tablespoon butter
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g Danish mushrooms, sliced 250g Danish mushrooms, sliced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring water to a boil. Gradually add cornmeal while stirring continuously to avoid lumps. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
2. 2.
   Remove the Dhindo from heat and let it cool slightly. Shape it into small balls or patties.
3. 3.
   In a separate pan, heat butter and olive oil over medium heat. Add chopped onions and minced garlic, sauté until translucent.
4. 4.
   Add sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
5. 5.
   Pour in the heavy cream and sprinkle dried thyme. Stir well and let the sauce simmer for a few minutes until it thickens slightly.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Dhindo on a plate and pour the creamy mushroom sauce over it. Garnish with fresh parsley.

Treat your ingredients with care...

• Danish mushrooms — Make sure to clean the mushrooms thoroughly before slicing. You can use a damp cloth or a soft brush to remove any dirt or debris.
• Cornmeal — Use fine cornmeal for a smoother texture in the Dhindo. If you prefer a coarser texture, you can opt for medium or coarse cornmeal.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the mushroom sauce while simmering.
• If you prefer a thinner consistency for the mushroom sauce, you can add a little vegetable or chicken broth.
• Experiment with different types of mushrooms, such as chanterelles or porcini, to add unique flavors to the dish.
• Serve the Dhindo with a side of pickled vegetables or a fresh green salad for a refreshing contrast.
• Leftover Dhindo can be reheated in a pan with a little butter or oil to regain its texture.

Serving advice

Serve the Danish-inspired Dhindo with Creamy Mushroom Sauce hot, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Dhindo with Creamy Mushroom Sauce by placing the Dhindo balls or patties on a plate and generously pouring the mushroom sauce over them. Garnish with a sprig of fresh thyme or a sprinkle of paprika for an elegant touch.