Ingredients
Earth
125g butter
125g nut butter
30g brown sugar
12g salt mix
2 tbsp mushroom powder
1 tsp baking powder
200g flour
100g chestnut flour
100g buckwheat flour
Fermented mushrooms
3kg button mushrooms
1kg shiitake mushrooms
120g salt
Essence
200g porcini mushrooms, dried
200g mixed mushrooms, dried
1 bottle sherry
2 chicken breasts, minced
100g soy
200g egg white
8l chicken stock
Mushroom gel
1l essence
12g Agar
1g Xanthan
“Toadstool” (55 pieces)
200g mushroom gel
50g crème fraiche
splash of sherry
50g egg white, whipped
50g cream, whipped
red food colour
cocoa butter for covering
Black chanterelle branches
100g rice chips
400g water
200g sautéed black chanterelles
Morel stone
250g morels fried with shallots, pacotised
100g mushroom gel
50g cream, whipped
50g egg white, whipped
cocoa butter, coloured grey for covering
Porcini tartar
200g porcini mushrooms
1 shallot
porcini powder
fermented mushrooms
Parsley puree
3 bunches of curly parsley
3 bunches of flat leaf parsley
100g crème Fraiche
salt
vitamin C
sushi vinegar
Method
Earth
Knead everything together and bake at 150C for 25 minutes.
Fermented mushrooms
Mix everything and let ferment in vacuum and at room temperature for a day. Then squeeze it out and only use the juice.
Essence
Mix everything except the chicken stock and let soak for 20 minutes. Then mix it together with the stock in a high pot and slowly bring to the boil. After boiling, let infuse for an hour, pass through a fine sieve and reduce to the desired intensity. Add truffle juice to taste.
Mushroom gel
Boil everything together, let cool and then mix to a smooth gel.
“Toadstool” (55 pieces)
Mix everything together bit by bit and freeze in small half-spheres. Cover with cocoa butter and let de-frost slowly.
Black chanterelle branches
Cook ingredients in the Thermomix until it’s a puree, inject into forms and dry. Then fry at 200C.
Morel stone
Mix everything together bit by bit, season to taste and freeze in stone shapes. Then cover with cocoa butter and let de-frost slowly.
Porcini tartar
Fry porcini and shallots, pacotise and season with porcini powder and fermented mushrooms.
Parsley puree
Roughly pick the parsley, blanche for 3 minutes, then squeeze and mix in with the rest. Place into Pacojet tins and freeze. Pacotise at least three times and always freeze in between. De-frost before serving and fill into small piping bags.
Images © René Riis