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MUSHROOM DRESSING 
Clean the mushrooms & place in a bowl; add the eggs and lemon juice and stir. Then, ready the preparation with the rapeseed oil, add in salt and pepper and set aside in a fridge. 
 
WILD MUSHROOM 
Carefully clean the wild mushrooms; boil water in a saucepan, repeatedly submerge the mushrooms for 30 seconds (start with...

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MUSHROOM DRESSING 
Clean the mushrooms & place in a bowl; add the eggs and lemon juice and stir. Then, ready the preparation with the rapeseed oil, add in salt and pepper and set aside in a fridge. 
 
WILD MUSHROOM 
Carefully clean the wild mushrooms; boil water in a saucepan, repeatedly submerge the mushrooms for 30 seconds (start with the most transparent); then, place in water and ice for 30 seconds before drying on a clean cloth. When the mushrooms are submerged in the boiling water, the spores open and all the dirt is ejected; putting them into cold water again closes the spores, preserving the structure of the mushroom; this means when it is time to cook them, they will be closed and not release water. Sauté in a little butter or grape seed oil, with salt & pepper.
 
COMFREY – RAVIOLI FILLING 
Cut the onion and the remaining large mushrooms in strips, brown; add in a little stock and leave to cook until the liquid evaporates; add in the pine nuts, then mix in a blender with the tofu and garlic mustard leaves. Set aside. Clean the comfrey leaves and repeatedly submerge into boiling water; then, cool them. Leave them on a cloth to dry. Lay them out on the table and place the mushroom filling on top; fold the leaves in on themselves to create ravioli. Give them some shine with a little oil and a few grains of wild garlic.
 
WILD SORREL PESTO 
Place all the ingredients in a whisk bowl except the pumpkin seed oil; mix while adding in pumpkin seed oil. Set aside in the cold.

GOAT'S FOOT CREAM
Put 50 g butter into a large pot. Then, add in the spinach, goat's foot and cress and stir until the leaves shrivel; remove from the heat; add in all the cream and the remaining butter and stir for 5 minutes; set aside. Do not heat up otherwise it oxidises.
 
EMA DATSHI
Quickly remove the dirt and impurities from the shiitake using water; place them in a bowl with 1.8 l water and leave them to soak for 8 to 12 hours, with the amaranth and tamarind. Heat the other 1.8 l water to 60ºC and add in the kombu.  Leave to cook on a low heat for 1 hour; then, remove the kombu. Drain the bowl with the shiitake and add the kombu dashti in a ratio of 1:2 (shiitake to kombu). Then, filter the dashti through kitchen roll.
 
FLOWER & HERBS
Pour 1 l water into a salad bowl with a coffee spoonful of bicarbonate of soda; leave the green shoots in there for 5 minutes; then, rinse carefully under the tap; next, place them on kitchen roll on trays to dry. Soak everything and set aside in the fridge.
 
Presentation after sautéing the mushrooms in a little clarified butter, put them in a deep dish. Then add in the herbs, goat's foot cream, wild sorrel pesto and the mushroom condiment. Place two comfrey-filled ravioli (reheated for 30 seconds in the microwave) on the dish. Put the plate before your diners and serve the datshi at the table.
 
A little extra for the recipe how about accompanying the dish with a tasty crab claw, egg white or, for the non-professionals, a slice of pan-fried foie gras.

 

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Ingredients 4 persons
  • MUSHROOM DRESSING
  • 100 g mushrooms small
  • 2 cl lemon juice
  • 2 dl rapeseed oil
  • 2 egg yolks
  • 4 drops Tabasco
  • WILD MUSHROOM
  • 150 g wild mushrooms depends on season
  • St. George`s
  • Chanterelles
  • Shiitake
  • Morels
  • COMFREY RAVIOLI FILLING
  • 100 g mushroom
  • 2 onions
  • Salt
  • Pepper
  • 50 g pine nuts
  • 2 soup spoons tofu
  • 10 garlic mustard leaves
  • Cloves wild garlic
  • WILD SORREL PESTO
  • 1 dl pumpkin seed oil
  • 1 sprig wild sorrel
  • 10 wild sorrel leaves
  • 50 g pine nuts
  • 3 spoonfuls water
  • Vegetable stock
  • 1 spoonful lemon juice
  • GOATS FOOT CREAM
  • 4 dl lactose-free cream
  • 50 g spinach
  • 100 g goats foot
  • 100 g ribwort plantain
  • 50 g yarrow
  • 50 g garlic mustard
  • 50 g wild cress
  • 50 g cold clarified butter
  • EMA DATSHI
  • 250 g dry or 1 kg fresh shiitake
  • 3.6 l water
  • 30 g kombu
  • 2 soup spoons tamarind
  • FLOWER & HERBS
  • Mild yarrow
  • Stellaria flower
  • Betony; Ground-cover ivy; Goats foot
  • White dead nettle
  • Harebell.
Recipes. The Cook & Chef Institute