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.