30 g Toasted hazelnuts
60 g Roquefort cheese
q.s. Fresh sage
In a pot of boiling salted water cook the five cereals mix for about 10/15 minutes. Once cooked drain them and let it cool down, then mix in the sage cream. With the help of a pastry cutter fill it up half way with the five cereals mix and press it, then form a second layer with the drained mushroom mix and finish the composition with the remaining cereals.Add a drizzle of extra virgin olive oil and garnish with few more mushrooms, thin slices of Roquefort cheese, chopped hazelnuts and fresh sage leaves.
The chef recommends
For a “Vegan” version replace the Roquefort cheese with a vegan cheese and the cream of sage with the rocket sauce.