Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consommé

Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish 

Deep fried Jerusalem artichoke

• 17                  Jerusalem artichokes

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

•                       Jerusalem artichoke
• 50 ml              Water
• 30 g               Butter Arla®

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.

Mushroom consommé

• 1 kg               Mushrooms
• 13 g               Salt
• 400 g             Water
• 3 sprigs          Thyme
• 1                    Garlic clove

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.

Porcini crisp

• 40 g               Plain flour
• 6 g                 Porcini powder
• 120 g             Water
• 6 g                 Salt

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

• 300 g             Mushrooms
• 200 g             Cooking 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.

Seasonal Mushrooms

• 500 g             Mushrooms (mix as you like)
• 1                    Shallots
• 1                    Garlic clove
• 30 g               Butter Arla®

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.

Garnish

• 15 g               Truffles
•                       Nasturtium
•                       Shiso cress
• Fermented mushroom juice (can be omitted)

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.