Crispy croquette with charred sweetcorn, chanterelles, mushroom mayo, spruce shoots and mushroom foam

This scrumptious dish is a perfect appetizer for autumn dinners. Relatively easy to prepare, but incredibly beautiful and also very tasty. You can of course replace the mushrooms with any mushrooms you can get your hands on, really crispy fried chanterelles are extremely good, but why not try with shredded, fried oyster mushrooms if you want to serve this dish other times of the year? Makes enough for 10 as an appetizer.

Sweetcorn croquette

• 300 g Baking potatoes
• 3 Corn on the cob
• 1 Banana shallot (large)
• 1 Clove of garlic
• 75 g Butter
• 50 g Flour
• 100 g Milk
• 50 g Double cream
• 1 Egg yolk
• 50 g Cheese

Breading:

• 120 g plain flour
• 4 Egg whites
• 75 g Panko

Bake the potatoes in the oven at 180°C for about 2 hours until completely soft. Peel and boil the sweetcorn, then lightly char it with a gas burner and cut off the kernels. Chop the shallots and garlic and sweat them in a pan with butter over medium heat. Add flour and whisk. Add the milk and cream a little at a time, whisking until you get a thick béchamel – it needs to be really firm before you proceed. Fold in the corn kernels and simmer until the mixture is properly thickened. Pass the baked potato through a sieve and stir into the corn batter. Add the grated cheese and the egg yolk, season with salt and pepper and chill the batter.

Roll the dough into small balls. Roll them in wheat flour, then in beaten egg and finally in the Panko. Place the croquettes in the fridge to set. Fry at 190°C until golden brown and crispy, just before serving.

Tip: you can prepare the croquettes all the way to the breading and then freeze them! Take them out when you want to eat them and then do the last step.

Mushroom foam

• 250 g Forest/chestnut mushrooms
• 1 Banana shallot
• 4 sprigs of Thyme
• 30 g olive oil
• 50 g Butter
• 150 g Double cream
• 200 g Mushroom broth
• 2 Garlic cloves
• 2 g Juniper berries
• 10 g Spruce shoots
• 10 g Parmesan cheese

Finely chop shallots, garlic and mushrooms. Sauté with the thyme, juniper berries and fir shoots in olive oil and butter until the onion is soft and the mushrooms are golden. Add the mushroom stock and cook for a few minutes. Pour in the cream and simmer until the mixture is smooth. Remove from the heat and blend smooth with the Parmesan. Strain the liquid through a fine-mesh sieve. Pour into a siphon, load with two cartridges and shake well. Keep the siphon warm in a water bath at 62°C until serving.

Mushroom mayonnaise

• 2 Egg yolks
• 1 tbsp Dijon mustard
• 1 tsp Champagne vinegar
• 5 g Mushroom powder
• Salt
• 200 ml Mushroom oil (50/50 mushrooms and oil baked at 72°C overnight)

Mix the egg yolks, Dijon mustard, champagne vinegar and salt in a jug. Blend until smooth and add the mushroom oil in a thin stream while mixing constantly. Season the mayonnaise with salt and champagne vinegar. Fill the mayonnaise into a piping bag before serving.

Spruce shoot pickled onions

• 6 Red pickling onions
• 100 ml Champagne vinegar
• 100 ml Sugar
• 3 Spruce shoots

Peel the onions and slice them on a mandolin, about 0.5 cm thick, and place on a baking sheet. Burn the onions with a gas burner until they are charred. Bring the champagne vinegar, sugar and spruce shoots to the boil. Vacuum pack the onions in bags with the stock. Leave to marinate and strain just before serving.

Chanterelles

• 800 g Chanterelles
• 50 g Arla® butter
• 2 Banana shallots
• 10 g Chives

Fry the chanterelles in oil. Add the shallots and butter and fry until the mushrooms are crispy. Just before serving, season with salt and pepper and mix with finely chopped chives.

Garnish

• 1 box of Danish cress
• 1 bunch of Nasturtium

Pick the Nasturtium leaves, cover with damp paper and save for garnish. Cut the Danish cress just before serving.

When serving:

We started by placing the chanterelles in a ring on the plate together with the pickled onions, then we piped out small dots of mushroom mayonnaise. Next, we sprayed a round of mushroom foam in the center of the ring (see picture) and added a croquette. The Nasturtium and Danish cress garnish was added last.