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

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Credit: DR - Le Carré des Feuillants
2
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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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