Glazed oyster mushrooms with kale and cheese sauce, served with Bornholm flatbread and pesto surprise.

Here you get the opportunity to make and taste the dish that Kristoffer Madsen prepared in the cooking competition Rising Star - and where he impressed the judges so much that he won the competition.

The dish consists of delicious glazed mushrooms with fried kale on top, served with a foamed cheese sauce. At the same time, you get a bread serving in the crispy Bornholm flatbread, which can be dipped in a surprise element - namely a whipped fresh cheese that hides a pesto at the bottom.

It is gastronomy at an incredibly high level, but we can only recommend you dive into it: We have had Kristoffer Madsen in Gastro Studio to guide you through the entire recipe.

Watch the recipe video here:

Ingredients

Bread with Oats

• 100 grams oats

• 100 grams pilsner (good)

• 150 grams flour

• 10 grams yeast

• 100 grams buttermilk

• 20 grams water

• 1 teaspoon baking powder

• 1 egg

• 4 grams salt

Grilled Oyster Mushrooms

• 250 g organic oyster mushrooms

• 2 dl Oscar's mushroom essence

• 2 dl browned butter

• Cold-pressed rapeseed oil

• Salt and pepper

Cheese sauce

• 200 grams hard cheese (e.g. aged cheddar or sea cheese from Arla Unika)

• 200 grams water

• 200 grams whole milk

• 30 grams cold butter

Pesto

• 100 grams parsley

• 100 grams tarragon

• 100 grams kale

• 30 grams roasted sunflower seeds

• 20 grams cold-pressed rapeseed oil

Fresh cheese

• 100 grams organic fresh cheese

• 1 organic lemon (rinsed)

Instructions:

Bread with Oats

1. Prepare the oat porridge: Make a porridge with 100 grams coarsely rolled oats and 100 grams pilsner. Let it sit for 10 minutes.
2. Mix the ingredients: After the porridge has sat for 10 minutes, add the rest of the ingredients to the porridge.
3. Heat a pan with a knob of butter. Let it brown lightly. If you have baking rings, you can fry the breads in greased rings, or fry them as small pancakes

Grilled Oyster Mushrooms

1. Toss the oyster mushrooms with a little cold-pressed rapeseed oil and a little salt and pepper. Let them sit for 5 minutes.
2. Fry the oyster mushrooms on a pan over medium heat. Use a smasher to hold the mushrooms down against the pan so they can caramelize well. Turn them when they are well roasted, and fry them on the other side until they have lost most of their liquid.
3. Take the mushrooms off the pan. Melt the browned butter and whisk it into the mushroom essence until they begin to emulsify.
4. Toss the mushrooms in the marinade and let them sit for 10 minutes.

Tips:

• For a fantastic smoky flavor, it is recommended to grill the mushrooms over charcoal.
• You can also add fresh herbs such as thyme or parsley for extra flavor.

5. Reheating: Remove the mushrooms after 10 minutes, drain them, and reheat them on the pan.

Cheese sauce

1. Cut the hard cheese into cubes.
2. Put the cheese cubes in a pot together with water, whole milk and butter. Place the pot on low heat with a lid on, and let the cheese melt completely before the liquid begins to boil.
3. Strain the cheese from the liquid and season with salt and pepper. Blend the sauce briefly with an immersion blender before serving to achieve a smooth consistency.

Pesto

1. Chop the herbs: Chop all the herbs with a sharp knife or use a mini chopper. Toss them with a pinch of salt and let them sit.
2. Roast the sunflower seeds: Roast the sunflower seeds in a pan until they are golden.
3. Add the roasted sunflower seeds to the chopped herbs, and toss together with the oil until the desired consistency is reached.

Fresh cheese

1. Whip the fresh cheese in a bowl with a whisk.
2. Zest the lemon and squeeze in the juice. Season with salt and pepper.