A Story of a Porcini Mushroom: Raw Slivers, Warm Terrine, Pan-Fried Cap, Mousse and Crispy Slice
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Ingredients
(6 people)
Raw Mushroom
- 10 nice raw porcini mushrooms
Porcini Chips
- hazelnut oil
Pan-Fried Caps
- garlic, sliced
- milk
- butter
Stem Pâté
- 8 3/4 ounces porcini mushroom stems (250 g)
- 1 clove blanched garlic
- 2 grams fresh ginger
- 1 grey shallot, roasted
- 3/4 cup heavy cream (15 cl)
- 1 egg
- 1 egg yolk
- salt
- pepper
- nutmeg
- 10 sprigs parsley, thinly sliced
Emulsion
- 3 1/2 porcini mushroom trimmings (100 g)
- ½ shallot, minced
- 1 1/2 tablespoons sweet white wine (2 cl)
- 1 3/4 ounces heavy cream (50 g)
- salt
- 2 grams agar agar
- 1 3/4 ounces whipped cream (50 g)
- pepper
Plating
- green coulis
Instructions
Step 1: Raw Mushroom
Cut three slices (per person) lengthwise through the cap and stem from the middle of the mushrooms, each 2 mm thick.
Step 2: Porcini Chips
Cut 1 slice of mushroom per person, each 2 mm thick. Dry in the oven between 2 sheets of parchment paper lightly greased with hazelnut oil and 2 baking sheets at 265°–285°F (130°–140°C) for about 45 minutes.
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