Mushroom porridge

Method

A day in advance 1 For the porridge, soak oats and seeds in water overnight. Day of 2 Place the swollen grains in a pot, and add in water to cover. Put the pot on the stove and bring it to a boil over medium heat. 3 Cook for 5–10 minutes; the texture should be firm and runny, like a risotto. 4 Heat a frying pan over medium heat, add a splash of olive oil, then add mushrooms and fry them until golden. Set them on a paper towel. 5 Stir whipped butter (can be substituted with normal butter) into the porridge and add in half of the mushrooms, soy, truffle water, and a handful of grated cheese. Adjust the flavour with a little lemon juice, if needed. Stir gently. 6 To serve, make sure the porridge has the right texture; add a little water if it’s too dense. Scoop 2–3 spoonfuls onto a shallow plate or bowl. Clap the bottom of the dish so the porridge spreads evenly. 7 Add the rest of the mushrooms on top. Garnish with thyme, a dash of olive oil, and a little grated cheese.