For the Mushrooms
- 8 large cream-coloured mushrooms
- QS of dried mushroom powder
- Trim and wash the mushrooms.
- Cut the mushrooms into slices 5 mm thick and 4 cm in diameter.
- Set aside.
For the Mushroom Reduction
- 1kg mushroom fittings
- 200g chopped onion
- 3L white stock
- Sweat the onion with the mushroom trimmings.
- Add the white stock and cook for about 20 minutes on a simmer.
- Pass through a chinois and reserve.
For the Miso Egg
- 500g white miso
- 500g champagne miso
- 4 organic whole eggs
- Mix the white miso and the champagne miso together.
- Clarify the eggs and put the yolks in the miso mixture and leave to cure for 48 hours.
For the Lace Tuile
- 250g white stock
- 100g olive oil
- 20g cornflour
- QS of salt
- In a blender, mix the ingredients.
- In a stove cook a thin lace tuile and then cut out discs of 5cm diameter.
For the Cold Emulsion
- 3 eggs
- 25g sherry vinegar
- 360g grapeseed oil
- Cook the soft eggs, shuck them, then blend them with the vinegar, salt and grape seed oil.
- Mix 350 g of cold emulsion with mushroom reduction.
Finishing and Presentation
- Sprinkle a plate with mushroom powder.
- Emulsify the cold emulsion.
- 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.