Casserole of Quinoa on Shii-Take Roast and Buttermilk-Sage Sauce

For the casserole of quinoa on shii-take roast, simmer ouinoa lightly in 300 ml of salted water for 12-14 minutes, squeeze well and halve the quantity.

Mix well goat cheese, 1 egg and basil, mix with 1/2 ouinoa mixture and 2 tablespoons white bread crumbs and season with salt, pepper and garlic.

Mix other quinoa half also with 1 egg and 2 tablespoons white bread crumbs and season.

Line a Dariol mold with plastic wrap and fill in the masses in layers.

Poach in the oven at 150 °C for about 20-30 minutes.

For the shii-take roast, fry the potato slices in a non-stick pan until golden brown. Add shii-take mushrooms and roast well, add diced peppers and season.

Sauté the buttermilk sauce with finely chopped vegetables and onion in butter. Add vegetable stock and buttermilk, season and simmer for about 15 minutes, then mix, strain and thicken if necessary. Add sage, let sauce steep a bit (should not boil anymore, otherwise it will curdle).

Place the Shii-Take-Gröstl in the middle of a plate, put the casserole of Quinoa on top and pour the sauce all around and decorate with a sage leaf.

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