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
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.