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Method

 

Condiment for horn of plenty – Clean and cut the mushrooms. Sauté in oil. Once the water has evaporated from them, add the brunoise-cut peeled pear and the split hazelnuts. Season, add hazelnut oil and a sprinkling of vinegar. Set aside in the cold.


Mushroom flan  – Heat the milk with the powdered mushroom. Season and...

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Method

 

Condiment for horn of plenty – Clean and cut the mushrooms. Sauté in oil. Once the water has evaporated from them, add the brunoise-cut peeled pear and the split hazelnuts. Season, add hazelnut oil and a sprinkling of vinegar. Set aside in the cold.


Mushroom flan  – Heat the milk with the powdered mushroom. Season and infuse for 20 minutes. Add 8 g alga agar. Grind, cook for 2 minutes and place the dough in a non-stick mould or on cling film. Set aside in the cold. Cut into cubes once cold.

 

Mollet eggs – boil 4 eggs for 5 minutes. Cool down in iced water and remove the yolk. Set aside.

  

Bouillon  – Heat the bouillon. Make an infusion with thyme and mushroom pieces. Infuse for an hour at a constant 45ºC. Strain and season.

 

Beet – Peel and cut the beet into thin strips. Salt and add vinegar and hazelnut oil. Marinade for at least an hour.

 

Mushrooms – Heat a pan and sauté the mushrooms rapidly in a little oil. Add a knob of butter. Season.

 

Finish – Place the egg in the centre of the plate; garnish with a few cubes of flan, arrange the mushrooms and the beet rollers harmoniously. Decorate with condiment quenelles of horn of plenty and serve the bouillon separately.

 

Pairing of dishes and wines – How about an Ermitage 2008 from Dominio Rouvinez à Sierre with the mushrooms? A chance to bring out the old bottles from the cellar to accompany the mushrooms. The aromas of underbrush from these wines is ideal in these pairings.

 

 

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Ingredients 4 persons
  • 100 g horn of plenty mushrooms
  • 1 pear
  • 10 hazelnuts
  • 6 eggs
  • 8 g alga agar
  • 400 g milk
  • 10 g powdered mushrooms
  • hazelnut oil
  • 200 g seasonal mushrooms
  • spinach leaves
  • 1 raw beet
  • 1 dl bouillon
  • 3 sprigs thyme
Recipes. The Cook & Chef Institute