A set of textures and cooking methods for autumnal mushrooms and mollet egg, thyme-infused bouillon
Ingredients
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
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.
