Mushroom pie

 


Mushroom pie

Ingredients

Thyme shortbread

120 g flour

75 g butter

25 g olive oil

40 g sugar

1 pinch of fleur de sel

1 egg

Porcini jelly

25 g dried porcini mushroom powder

200 g apple cider vinegar

50 g balsamic vinegar

7 g agar agar

Porcini mushroom crust

125 g brown butter

35 g dried porcini powder

75 g breadcrumbs

Mushroom duxelles

500 g button mushrooms

100 g chopped shallots

200 g Port

1/2 litre cream

Salt, pepper

50 g butter

THYME SHORTBREAD

Mix the flour, fleur de sel, butter and sugar. Add the olive oil and then the egg. Spread between 2 sheets of parchment paper and let rest for 24 hours. Cut out with a cookie cutter and bake for 15 minutes in the oven at 150°C. Reserve.

JELLY WITH PORCINI MUSHROOMS

Boil the vinegars and porcini powder. Leave to infuse for 1 hour then pass through a sieve. Add the agar agar to the liquid and bring to the boil again. Pour the mixture into a frame to obtain a thickness of 3 mm.

MUSHROOM DUXELLES

Cook the mushrooms in water with milk. Drain (keep 100 g of cooking water for the siphon) then chop. Sweat the shallots in butter, deglaze with Port and reduce dry. Add the cream, bring to the boil and season. Add the mushrooms and cook until dry. Reserve

PORCINI MUSHROOM CRUST

Heat the butter and then add the powder and breadcrumbs. Mix everything together and spread between 2 pieces of parchment paper to a thickness of 2 mm. Leave to harden in the fridge and then cut to the same size as the thyme shortbread.

MUSHROOM SIPHON

Add 50 g of cream to the mushroom cooking water and bring to the boil. Add 1 g of agar-agar, season and strain through a sieve. Pour the cold mixture into a siphon with 2 gas cartridges. Set aside in a bain-marie at 60°C.

TRAINING

On a plate, place on the shortbread and then the hot duxelles with a layer of porcini jelly halfway up. Pack, then add the thin crust of porcini mushrooms and let it melt.

 

 

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