Mushroom schi

25g celery

75g carrot

50g onion

25g butter

100g kraut

95g black girolles

1.25L mushroom broth

7g porcini

Mushroom broth

90g dried porcini

2.5L water

Partridge berry

26g fresh-frozen partridge berries

20gtable water

1g xantan

Curd tart

175g flour

65g buckwheat flour

5g salt

25g sugar

25g vegetable oil

8g dry yeast

150g water


192g fresh-frozen porcini

5g garlic

25g shallot

1g fresh thyme

5g olive oil


Mushroom schi

Saute the vegetables with olive oil. Fry kraut with butter will ready. Mix all ingredients. Bring to the boil.

Mushroom broth

Soak the porcini in hot water and let infuse for 5 hours, sift.

Partridge berry

Blend the berries to puree, add xantan, take the air out with vacuum sealer. Add the second half of the partridge berries. Put on the curd tart.

Curd tart

Put all the ingredients into bowl, mix for 10-15 minutes. Divide the dough into 30 gr portions and shape curd tart. Bake at 180* for 15 minutes.


Clean the mushrooms, parboil and brown with olive oil and garlic, shallot and fresh thyme. When finished, take the garlic out.

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