A Story of a Porcini Mushroom: Raw Slivers, Warm Terrine, Pan-Fried Cap, Mousse and Crispy Slice

By Alain Dutournier

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Credit: DR - Le Carré des Feuillants

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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

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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.