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


Egg, Gluten, Soy


  1. Fry the porcini with the shallots and garlic in some vegetable fat.
  2. Steam the tricolour lentil mix briefly or heat it up in vegetable stock with some bay leaves.
  3. Mix the lentils and porcini mushrooms together with the other ingredients in the blender to create a homogeneous mass.
  4. Bake in the oven at 180°C for 18-24 min.
  5. Serve with some onion confit.
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