Banosh with Mushrooms

Slice onion into half-rings and marinate in vinegar with water and salt for 30 min. Sauté oyster mushrooms in butter with oil for 3–4 min. Pour milk over the cornmeal, salt it, and cook until done, stirring constantly. Stir in sour cream. Spoon the porridge, top with grated cheese, then another layer of porridge, mushrooms, and pickled onion.

Ingredients per serving:
cornmeal – 75g, milk – 225ml, oyster mushrooms – 60g, onion – 0.5 pc, vinegar – 50ml, butter – 10g, oil – 0.5 tbsp, sour cream – 0.5 tbsp, hard cheese – 25g, salt – to taste, pepper – to taste.