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

INGREDIENTS

PORRIDGE

  • 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

PESTO

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


METHOD

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.