Homemade Umami Forest Porridge (Noma-Inspired)

Instructions

1. 1

   Begin by rehydrating the dried porcini mushrooms: Place them in a bowl with 1 1/2 cups hot water and let them soak for 15-20 minutes, until softened. Strain the liquid through a fine-mesh sieve (or coffee filter) into a separate bowl to remove any grit; reserve the liquid. Roughly chop the rehydrated porcini.

2. 2

   Meanwhile, if using raw hazelnuts, toast them: Spread hazelnuts on a baking sheet and roast in a preheated oven at 350°F (175°C) for 7-10 minutes, until fragrant and lightly browned. Rub them in a clean kitchen towel to remove most of the skins. Coarsely chop them.

3. 3

   In a large saucepan or Dutch oven, heat olive oil and butter over medium heat. Add the diced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and sliced cremini mushrooms; cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.

4. 4

   Stir in the rolled oats and cook for 1 minute, coating them in the mushroom mixture.

5. 5

   Pour in the reserved porcini liquid and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the oats are tender and most of the liquid has been absorbed. Add a splash more broth if the porridge becomes too thick before the oats are cooked.

6. 6

   Stir in the chopped rehydrated porcini mushrooms, nutritional yeast (if using), and fresh thyme. Cook for another 2-3 minutes to allow flavors to meld.

7. 7

   Remove from heat. Stir in 3/4 of the chopped hazelnuts, lemon juice, and crème fraîche or heavy cream (if using). Season generously with salt and freshly ground black pepper to taste. The porridge should be creamy and rich.

8. 8

   Ladle the porridge into bowls. Garnish with the remaining chopped hazelnuts and a sprinkle of fresh parsley or chives before serving immediately.