Glazed oyster mushrooms with kale and cheese sauce, served with Bornholm flatbread and pesto surprise.
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Kristoffer Madsen
Winner of Rising Star, Molskroen
Here you get the opportunity to make and taste the dish that Kristoffer Madsen created in the cooking competition Rising Star - and where he impressed the judges so much that he won.
The dish consists of delicious glazed mushrooms with fried kale on top, served with a foamy 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 cream cheese that hides a pesto at the bottom.
This is gastronomy at an incredible level, but we can only recommend you to dive into it: We have had Kristoffer Madsen in Gastro Studio to guide you through the entire recipe.
Servings
: 2
Servings
Ingredients
100
g
oats
100
g
pilsner
150
g
flour
10
g
yeast
100
g
buttermilk
20
g
water
1
tsp
baking powder
4
g
salt
1
egg
250
g
organic oyster mushrooms
2
dl
Oscar's mushroom essence
2
dl
browned butter
cold-pressed rapeseed oil
salt and pepper
200
g
firm cheese (e.g. old-knas or havgus from Arla Unika) *
200
g
water
200
g
whole milk
30
g
cold butter
100
g
parsley
100
g
tarragon
100
g
kale
30
g
toasted sunflower seeds
20
g
cold-pressed rapeseed oil
100
g
organic cream cheese
1
organic lemon (rinsed)
* footnote test lorem ipsum
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Instructions
How to make bread with oats
Step 1/3
Prepare the oat porridge: Make a porridge with 100 grams rolled oats and 100 grams pilsner. Let it sit for 10 minutes.
Step 2/3
Mix the ingredients: When the porridge has sat for 10 minutes, add the remaining ingredients to the porridge.
Step 3/3
Heat a pan with a knob of butter. Let it brown slightly. If you have baking rings, you can fry the breads in greased rings, or fry them as small pancakes
How to make glazed oyster mushrooms
Step 1/5
Toss the oyster mushrooms with a little cold-pressed rapeseed oil and a pinch of salt and pepper. Let them sit for 5 minutes.
Step 2/5
Fry the oyster mushrooms in 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 browned, and fry them on the other side until they have lost most of their liquid.
Tip: For a fantastic smoky flavor, it is recommended to grill the mushrooms over charcoal.
Tip: For a fantastic smoky flavor, it is recommended to grill the mushrooms over charcoal.
Step 3/5
Remove the mushrooms from the pan. Melt the browned butter and mount it into the mushroom essence until they begin to emulsify.
Step 4/5
Toss the mushrooms in the marinade and let them sit for 10 minutes.
Tip: You can also add fresh herbs such as thyme or parsley for extra flavor.
Tip: You can also add fresh herbs such as thyme or parsley for extra flavor.
Step 5/5
Remove the mushrooms after 10 minutes, drain them, and warm them again in the pan.
How to make the cheese sauce
Step 1/3
Cut the firm cheese into cubes.
Step 2/3
Put the cheese cubes in a pot together with water, whole milk and butter. Set the pot on low heat with a lid on, and let the cheese melt completely before the liquid begins to boil.
Step 3/3
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.
How to make pesto
Step 1/3
Chop all the herbs with a sharp knife or use a mini chopper. Toss them with a pinch of salt and let it sit.
Step 2/3
Toast the sunflower seeds in a pan until they are golden.
Step 3/3
Add the toasted sunflower seeds to the chopped herbs, and mix together with the oil until desired consistency is achieved.
How to make cream cheese
Step 1/3
Whip the cream cheese in a bowl with a whisk.
Step 2/3
Toast the sunflower seeds in a pan until they are golden.
Step 3/3
Zest the lemon and press in the juice. Season with salt and pepper.
Kristoffer Madsen
Winner of Rising Star, Molskroen
Kristoffer Madsen can call himself the winner of Rising Star 2025, Sol over Gudhjems' talent competition for the newest names in Danish top gastronomy. 2025 is also the year he is competing in the Danish chef championships, Årets Kok. In addition, Kristoffer Madsen has been part of the Danish culinary team for several years.
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