Serves 4

For the Mushrooms

Ingredients 

  • 8 large cream-coloured mushrooms
  • QS of dried mushroom powder

Method

  1. Trim and wash the mushrooms.
  2. Cut the mushrooms into slices 5 mm thick and 4 cm in diameter.
  3. Set aside.

For the Mushroom Reduction 

Ingredients

  • 1kg mushroom fittings
  • 200g chopped onion
  • 3L white stock

Method

  1. Sweat the onion with the mushroom trimmings.
  2. Add the white stock and cook for about 20 minutes on a simmer.
  3. Pass through a chinois and reserve.  

For the Miso Egg

Ingredients

  • 500g white miso
  • 500g champagne miso
  • 4 organic whole eggs

Method

  1. Mix the white miso and the champagne miso together.
  2. Clarify the eggs and put the yolks in the miso mixture and leave to cure for 48 hours.

For the Lace Tuile

Ingredients

  • 250g white stock
  • 100g olive oil
  • 20g cornflour
  • QS of salt

Method

  1. In a blender, mix the ingredients.
  2. In a stove cook a thin lace tuile and then cut out discs of 5cm diameter.

For the Cold Emulsion

Ingredients

  • 3 eggs
  • 25g sherry vinegar
  • 360g grapeseed oil

Method

  1. Cook the soft eggs, shuck them, then blend them with the vinegar, salt and grape seed oil.
  2. Mix 350 g of cold emulsion with mushroom reduction.

Finishing and Presentation

  1. Sprinkle a plate with mushroom powder.
  2. Emulsify the cold emulsion.
  3. Layer a mushroom slice, candied egg yolk, lace tuile and mushroom slice on top of one another and then sprinkle with dried mushroom powder.

 

Recipe Courtesy of Jérôme Banctel of 2 Michelin-starred Le Gabriel at The La Réserve Paris.