For the Siphon Mushroom Mousse

Ingredients

  • 1 kg of Paris mushrooms
  • 300g of water
  • 300g of single cream (35% level of fat)

Method

  1. Wash and finely slice the mushrooms.
  2. Place the sliced mushrooms in vacuum cooking bag with the water and seal.
  3. Cook the mushrooms in a steam oven at 90% for 12 hours.
  4. Once the cooking is complet, pass the mushrooms through a sieve and keep the cooking liquid.
  5. Reduce the mushroom liquid juice half and add the cream.
  6. Cook the mushroom and cream mixture until it again reduces by half.
  7. Place the mixture in a siphon and add two gas cartridges.

For the Mushrooms’ Side Dish

Ingredients

  • 50g of enoki mushrooms
  • 20g of shimeji mushrooms
  • 40g of mini Paris mushrooms
  • grape seed oil
  • Xeres vinegar

Method

  1. Slice the shimeji and enoki mushrooms, ensuring that they are at least 4cm in length.
  2. Sauté the shimeji in a pan with some grape seed oil.
  3. Deglaze the pan with vinegar of Xeres.
  4. Clean the mini Paris mushrooms and then mince them finely for the top of the dish.

For the Black Crumble

Ingredients 

  • 150g of flour
  • 75g of butter
  • 20g of icing sugar
  • 4 tbsp cuttlefish ink / squid ink

Method

  1. Mix all the ingredients until you obtain a homogeneous mixture.
  2. Spread the mixture evenly on baking tray.
  3. Cook in the oven for 20 minutes at 170°C.
  4. Leave to cool and then crumble it up.

To Serve

  1. Siphon the mushroom mousse onto the base of a plate.
  2. Place some whole mini Paris mushrooms on the mousse, followed by the black crumble and chopped hazelnuts.
  3. Serve alongside the mushroom side dish.
  4. Bon Appétit!

Recipe courtesy of Christopher Hache from his time at L’Ecrin at Hôtel de Crillon, A Rosewood Hotel.
Image © Rosewood Hotels.

Christopher Hache Chef Feature.