Ingredients
Ingredients for 10 servings:
- 750 g Ardo Tricolour lentil mix
- 150 g Ardo Porcini mushrooms
- 120 g Ardo Shallots
- 10 g Ardo Garlic cubes
- 4 eggs
- 1 egg yolk
- 80 ml plant-based cream
- 80 ml vegetable fat
- 80 g old sour dough bread
- 1 tbsp miso
- Salt and pepper
Allergens
Egg
Gluten
Soy
Preparation
- Fry the porcini with the shallots and garlic in some vegetable fat.
- Steam the tricolour lentil mix briefly or heat it up in vegetable stock with some bay leaves.
- Mix the lentils and porcini mushrooms together with the other ingredients in the blender to create a homogeneous mass.
- Bake in the oven at 180°C for 18-24 min.
- Serve with some onion confit.
