Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish
Deep fried Jerusalem artichoke
Bake the Jerusalem artichokes at 180°C for 50 min. Scoop out the flesh from the artichokes and save for later. Deep fry the skins until crispy and drain on kitchen paper. Add salt.
Jerusalem artichoke purée
Place the scooped out artichoke flesh in a mixer with the butter. Boil the water in a saucepan and add to the artichoke/butter mixture. Blend to a smooth purée. Season with salt.
Put on plastic gloves and crush the mushrooms in a mixing bowl, add salt. Allow to sit for 3 hours.
Seal the mushrooms in a vacuum bag with the water. Cook sous vide at 73°C for 12 hours and drain.
Simmer the consommé with thyme and garlic just before serving.
Mix flour, porcini powder and salt. Add water. Add the water and mix to a smooth batter. Spread the batter on a silicone mat and bake at 100°C for 60 min. Break the crisp into even pieces.
Smoked mushroom oil
Crush the mushrooms. Place in a vacuum bag with the cooking oil. Bake at 73°C for at lea 12 hours. Remove the mushrooms from the oil and smoke the oil with a smoke gun to desired smokiness.
Fry the mushrooms in a dry pan until all the liquid has evaporated. Add cooking oil and fry until crispy. Add butter, shallots and garlic. Season with salt and pepper.
Pick the nasturtium and Shiso cress leaves. Place in a container with damp kitchen paper until it is time to plate up. Decorate the plates with the leaves just before serving.