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.
Comments
Post a Comment