Mushroom tartlette with Chawanmushi, pickled onions and pea shoot foam
This tasty mushroom tartlet will appeal to vegetarians and omnivores alike. We served it as an appetizer on our fall 2022 menu, but it can also be used as a starter or even as a main course for fewer guests. Either way, you’ll want to make this dish several times.
- 230 g Flour
- 63 g Water
- 63 g Butter
- 20 g Egg yolk
- 8 g Salt
- 5 g Sugar
Mix all ingredients in dough mixer for about three minutes. Knead the dough on the bench and let it rest in a vacuum bag in the fridge for about 20 minutes. Roll out and make the tartlets in individual molds alternatively, make a large tart and cut it into pieces. It’s good to have a pie dish with a removable bottom section.
Bake at 180°C for about 30 minutes.
- 250 g Water
- 15 g Kombu
- 1 pinch of Bonito flakes
- 2 tbsp Light soy
- 2 tbsp Mirin
- 40 g White miso
- 8 g Salt
- 4 Eggs
- 60 g Gammelknas Ost (Arla) – can be replaced with Västerbotten or a similar hard cheese
Combine water, kombu, bonito flakes, soy, mirin, miso, salt.
Boil for 15 minutes, remove from the heat and leave to soak until the liquid has cooled to room temperature. Strain and mix in the eggs. Strain again. Grate the cheese and spread it out in the mold(s). Pour in the egg mixture, line a baking sheet and bake at 100°C steam for 20 minutes. If you don’t have a steam oven, you can place a container of water at the bottom of the oven.
- 15 small onions
- 50 g Crown dill pickling liquid
Peel the onions and cut them in half. Char the onions with a gas burner.
Julienne the onions and put them in a vacuum bag with the crown dill. Seal the bag.
Leave to marinate for 40 minutes.
- 300 g Chanterelles
- 2 Banana shallots
- 1 Garlic
- 50 g Butter
Clean the chanterelles according to instruction. Fry in a splash of oil until the mushrooms are golden.
Chop the shallots and crush the garlic. Add the butter, shallots and garlic.
Season to taste with salt and pepper. Leave to cool until serving.
- 1 Egg yolk
- 15 g Champagne vinegar
- 20 g Dijon mustard
- 200 g Mushroom oil
Mix the egg yolk with the champagne vinegar, salt and Dijon mustard. Add the oil in a thin stream while mixing with a hand blender. Season with salt and vinegar if necessary. Place in a piping bag.
Pea shoots foam
- 50 g Spinach
- 50 g Pea shoots
- 200 g Water
- 3 g Lecithin
- 5 g Salt
Mix the spinach, pea shoots and salt with the water. Strain into a saucepan.
Blend in the lecithin with a hand blender to create a foam (this is done just before serving).
Remove the watercress leaves from the stems and place in a bowl with damp paper. Store in a cold place.
When serving, top your tartlets with the mushrooms, pickled onion and the foam in a nice way, garnish with the cress!