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Preparation time: 40+ min

Difficulty: easy

Serves 3

For ragu


  • 4 leeks

  • few bay leaves

  • few sprigs of thyme

  • 600 g brown portobello mushrooms

  • a handful of porcini mushrooms

  • 1 tbs tomato paste

  • 100 ml quality red wine

  • 200 ml tomato puree

  • 2 tsp dry lovage

  • salt and pepper

  • water as needed

Chop the leeks and water-fry them together with bay leaves, thyme, and thinly sliced portobello mushroom until everything is golden brown. Add portobello mushrooms step by step, as they release water during frying. When you fry all of the portobello mushrooms and all water has evaporated, season with salt and pepper, add dry porcini mushrooms, a spoon of tomato paste, and deglaze everything with red wine. When the wine evaporates, add tomato puree, lovage, and water. Simmer until the flavors combine.

For salad


  • 1 cup mixed legumes with barley soaked overnight

  • kombu algae

  • few bay leaves

  • bunch of common purslane

  • green part of spring onion

  • 1-2 tbs mustard seeds

  • 1 cup cherry tomatoes

  • few sprigs of parsley

  • salt and pepper

Cook the legumes and barley together with kombu algae and bay leaves. Add salt before you finish cooking. Drain, remove the kombu algae and bay leaves and let everything cool. Add common purslane, chopped green part of the spring onion, a spoonful or two of mustard seeds, randomly cut tomatoes, and chopped parsley. Mix well and season to taste.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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