Mushroom quinoa porridge with sprouts pesto

Mushroom quinoa porridge with sprouts pesto

This recipe was made for us by chef Jouni Toivanen. Porridge for 2, preparation time 30 min



  • 150g oyster mushrooms cut in pieces
  • 150g quinoa
  • 400 ml vegetable bouillon
  • 20g grated cheddar
  • 1 tablespoon crème fraiche
  • 2 tablespoons of finely chopped spring onions


  • 30g salad sprouts
  • 1/2 clove of garlic
  • 2 tablespoons sunflower seeds
  • 3 tablespoons sunflower oil


Mix half of the mushrooms, the vegetable bouillon and quinoa in a medium pot and bring it to a boil. Let it simmer on a low heat for 15 minutes. Take off the heat and add the cheddar, crème fraîche and spring onions. Add salt and pepper to taste.

Roast garlic with oil on a pan on medium temperature and add the sunflower seeds. Roast a few minutes until the seeds have some color and turn down the heat. Let them cool down and mix with the sprouts in a mortar and grind it to a paste. Season with salt and pepper.

Fry the remaining oyster mushrooms in a pan with some oil until they get golden edges. Serve them on top of the quinoa.