Millet Tot Poutine with Shredded BBQ Mushrooms & Horseradish Kite Hill Cream
Bake Original Millet Tots at 375 for about 15 minutes or until crispy. While the tots are baking, mix 1 tablespoon Horseradish to 2 tablespoons Kite Hill plain spread. Cut Portobello Mushroom into ½ inch slices. In Cast Iron Pan on Medium heat, add oil of choice, mushrooms, salt and pepper aggressively. Once golden brown, set aside to let cool. Shred Mushrooms with two forks. Place on lined cookie sheet and add your choice of B.B.Q. sauce and bake for 15 minutes at 400 degrees. Add one more layer of sauce and broil for a few minutes. Now time to assemble. On plate add tots as the base, mushrooms to the middle, then using two small spoons, make mini cannels all around the plates edge. Using just the Kite hill, make larger cannels to hug the Mushrooms. Top with Chives.