Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Mushroom porridge with three types of fresh mushrooms
Who says porridge always has to be sweet and with fruit? This variation is the perfect breakfast for anyone who likes a spicy start to the day.
Cooking time: 20 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Shiitake mushrooms |
| 200 | g | King oyster mushrooms |
| 100 | g | Oyster mushrooms |
| 2 | Shallots | |
| 125 | g | Oat flakes, fine |
| 1 | bunch | Lovage |
| 1 | Lemon | |
| 2 | tablespoon(s) | Parmesan, grated |
| 20 | g | Butter |
| 1 | teaspoon(s) | Caraway seeds |
| 2 | handful | Rocket |
| Olive oil | ||
| Salt | ||
Preparation
- Cut the mushrooms into approx. 1-centimetre cubes. Finely dice the shallots and sauté in a pan with olive oil. Add the diced mushrooms and fry, then deglaze with 500 millilitres of water and simmer gently for about 5 minutes.
- Then add the rolled oats, stir, simmer gently for about 5 minutes and then keep warm.
- Meanwhile, finely chop the lovage, grate the lemon and stir both into the porridge together with a tablespoon of Parmesan, the butter and the caraway seeds.
- Season to taste and serve in bowls. Marinate the rocket with a little lemon juice, salt and olive oil and garnish the porridge with it.
