Serves 4

Ingredients

Mushrooms

50g of fresh St. George’s mushrooms

Crostini

4 slices of sardo bread (thin crispy bread sheets)

St. George’s butter

10g of St.George’s mushroom(elaboración anterior)

10g butter

c/s fine salt

Tomato consumé

1600g Raf tomato

0.8g xantham gum

3g lemon juice

2g soya sauce

c/s fine salt

To serve

10g elderflower

4 soft almonds

4g lemon beebrush

Method

Mushrooms

Clean the mushroom with a damp cloth and peel the skin and impurities with help of a sharp knife.Save the offcuts for the butter later on.Cut the mushroom with a manolin into 0.2 cm wide slices.Keep in an airtight container with paper.

Crostini

Place the bread sheets between two oven grills and set the oven on steam in order to soften them up and so be able to cut them.Cut into 3 cm wide and 10 cm long pieces while they are soft.Keep in an airtight container with silica gel.

St. George’s butter

Lightly fry the offcuts with 5g of butter, place in a measuring glass and add the remaining butter.Mix with a food processor until completely smooth.Keep in an airtight container.

Tomato consumé

With the help of a kitchen robot, process the raf tomato, season with salt let rest on absorbent paper in order to obtain a clarified consome. It will yieldapproximately 800 ml.Thicken with xantham gum and add lemon juice and soya sauce.Keep in fridge.

To serve

Butter the toasted bread sheets lightly with the butter.Cover the whole surface of the sheets with the slices of St George’s, place 4 elderflowers and an almond cut in half on top.Serve together with a cup consume and a peppering of lemon beebrush.

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