Kashotto with oyster mushrooms and gorgonzola
Delicious, aromatic and easy to prepare, very mushroom-based kashotto, based on barley groats with the addition of gorgonzola, is a perfect option for a quick dinner.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 200 g water
- 450 g water
- 1 g ground black pepper
- 50 g broth paste - CVR
- 100 g shallots
- 20 g dried mushrooms
- 200 g oyster mushroom
- 50 g gorgonzola
- 80 g pecorino romano
- 12 g garlic
- 2 g salt
- 65 g butter
- 100 g white dry wine
- 200 g Barley groats
- 50 g Oil, olive
- 30 g parsley leaves
Method of cooking:
- Put a small bowl on the lid of the bowl without a measuring cup and weigh out 20 grams of dried porcini mushrooms and add 200 grams of boiling water. Set aside and leave to soak.
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