95g black girolles
1.25L mushroom broth
90g dried porcini
26g fresh-frozen partridge berries
65g buckwheat flour
25g vegetable oil
8g dry yeast
192g fresh-frozen porcini
1g fresh thyme
5g olive oil
Saute the vegetables with olive oil. Fry kraut with butter will ready. Mix all ingredients. Bring to the boil.
Soak the porcini in hot water and let infuse for 5 hours, sift.
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.
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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