Râpée automnale


 Porcini foam

  • 200 g porcini mushrooms, minced
  • 250 g mashed potatoes
  • 50 g cream
  • 60 g butter

Pan-fried porcini mushrooms

  •  400 g porcini mushrooms
  • 1 clove of garlic
  • 2 sprigs of flat-leaf parsley
  • 1 tbsp vinegar

Assembly

  •  Hazelnuts
  • Garlic chips
  • Chopped parsley
  • 10 quail egg yolks
  • 2 large porcini mushrooms
  • Capers
  • Hazelnut oil

Porcini foam

Slice the porcini mushrooms and cook them in a frying pan with a drizzle of grapeseed oil. Then put them in a blender with the mashed potatoes, cream and butter. Blend to obtain a smooth and homogeneous mixture. Set aside in a siphon and add two gas cartridges.

Pan-fried porcini mushrooms

Remove the leaves from the parsley and crush it. Peel the garlic clove and chop finely. In a frying pan over high heat, fry the porcini mushrooms, giving them a nice coloring and add the sherry vinegar. Finish with the crushed parsley and chopped garlic. Reserve.

Training

In a deep dish, place the pan-fried porcini mushrooms and add a little mousse on top. Make a well in the mousse and gently pour in the egg yolk and a few capers. Using a cheese grater, scrape the large porcini mushrooms to cover everything. Finally, drizzle with hazelnut oil, the hazelnuts in slices, the vinegar from the capers and the chopped parsley. You can serve this dish with a small golden brioche.

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