Ingredients
7 pcs matsutake mushrooms,thinly shaved
12g butternut squash
20g squash sspuma
5g parmesan
2g chives
60g smoked barley
5g crushed hazelnuts
3g chestnuts
4g mushroom consomme
1g scallion oil
3 pcscarrot flowers
2 pcstansy
Matsutake
10 pcs matsutake mushrooms
500g mushroom consomme
Squash espuma
1kg butternut squash
200g mascarpone
4g nutmeg
1g xantham
12g salt
30g honey
Smoked barley
250g barley
500g vegetable stock
20g salt
20g cherry wood chips
Mushroom consomme
1kg dried Shitake
5L cold water
7g salt
Method
Matsutake mushrooms
Clean stem and cap from mushrooms and poach in stock for 10mins.Remove from stock and freeze mushrooms.Slice on deli slicer 1mm thin and place on sizzle platter.With blow tourch burn mushroom.Once cooled store between parchment paper.
Squash espuma
Remove seed from squah and roast in oven at 200f for 2 hours.Remove flesh from skin and place in vita prep.Add remaing ingredients and puree till smooth.Pass through a fine tamis.Warm puree up and place in isi gun and charge with 2 chargers.
Smoked barley
Place wood chips in aluminum foil and warm on flat top.Light chips on fire with blow tourch.Once smokeing place wood chip in perforated pan with barley sitting on top.Allow to smoke for 2 hrs. keep relighting chips every 30 mins.Once smoked remove barley and place in 4in hotel pan.Bring the vegetable stock and salt to a boil and pour over the barley.Cover with aluminium foil.Bake in the oven for 25 minutes at 375 degrees.Cool down.
Mushroom consomme
Simmer Shitakes in water and reduce to 1L.Strain through a super bag.Season with salt.
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