{"id":27156,"date":"2022-11-10T16:32:48","date_gmt":"2022-11-10T15:32:48","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/selection-of-mushrooms-jerusalem-artichokes-truffles-and-mushroom-consomme\/"},"modified":"2026-09-18T09:37:13","modified_gmt":"2026-09-18T07:37:13","slug":"selection-of-mushrooms-jerusalem-artichokes-truffles-and-mushroom-consomme","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/selection-of-mushrooms-jerusalem-artichokes-truffles-and-mushroom-consomme\/","title":{"rendered":"Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consomm\u00e9"},"content":{"rendered":"<p>Serves 10 if part of a taster menu, approximately 4-6 as a free standing dish<strong>\u00a0<\/strong><\/p>\n<p><strong>Deep fried Jerusalem artichoke <\/strong><\/p>\n<ul>\n<li>17\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jerusalem artichokes<\/li>\n<\/ul>\n<p>Bake the Jerusalem artichokes at 180\u00b0C for 50 min. Scoop out the flesh from the artichokes and save for later.\u00a0 Deep fry the skins until crispy and drain on kitchen paper. Add salt.<\/p>\n<p><strong>Jerusalem artichoke pur\u00e9e<\/strong><\/p>\n<ul>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Jerusalem artichoke<\/li>\n<li>50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>30 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<\/ul>\n<p>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 pur\u00e9e. Season with salt.<\/p>\n<p><strong>Mushroom consomm\u00e9<\/strong><\/p>\n<ul>\n<li>1 kg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mushrooms<\/li>\n<li>13 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>400 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>3 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove<\/li>\n<\/ul>\n<p>Put on plastic gloves and crush the mushrooms in a mixing bowl, add salt. Allow to sit for 3 hours.<\/p>\n<p>Seal the mushrooms in a vacuum bag with the water. Cook sous vide at 73\u00b0C for 12 hours and drain.<\/p>\n<p>Simmer the consomm\u00e9 with thyme and garlic just before serving.<\/p>\n<p><strong>Porcini crisp<\/strong><\/p>\n<ul>\n<li>40 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Plain flour<\/li>\n<li>6 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Porcini powder<\/li>\n<li>120 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/li>\n<li>6 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>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\u00b0C for 60 min. Break the crisp into even pieces.<\/p>\n<p><strong>Smoked mushroom oil<\/strong><\/p>\n<ul>\n<li>300 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mushrooms<\/li>\n<li>200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cooking oil<\/li>\n<\/ul>\n<p>Crush the mushrooms. Place in a vacuum bag with the cooking oil. Bake at 73\u00b0C for at lea 12 hours. Remove the mushrooms from the oil and smoke the oil with a smoke gun to desired smokiness.<\/p>\n<p><strong>Seasonal Mushrooms<br \/>\n<\/strong><\/p>\n<ul>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mushrooms (mix as you like)<\/li>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallots<\/li>\n<li>1\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<ul>\n<li>15 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Truffles<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Nasturtium<\/li>\n<li>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shiso cress<\/li>\n<li>Fermented mushroom juice (can be omitted)<\/li>\n<\/ul>\n<p>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.<\/p>\n<p>\u00a0<\/p>\n","protected":false},"featured_media":25529,"template":"","recipe_category":[],"course":[230,232,221,222,262],"season":[],"class_list":["post-27156","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-seasonal-dishes","course-starter","course-vegetables","course-vegetarian-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mushroom, Jerusalem Artichoke &amp; Truffle Selection - AVEQIA<\/title>\n<meta name=\"description\" content=\"Selection of mushrooms, Jerusalem artichokes, truffles and mushroom consomm\u00e9 - a great vegetarian dish that will please all diners\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/selection-of-mushrooms-jerusalem-artichokes-truffles-and-mushroom-consomme\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mushroom, Jerusalem Artichoke &amp; Truffle Selection - AVEQIA\" \/>\n<meta property=\"og:description\" content=\"Experience AVEQIA&#039;s exquisite vegetarian dish: a refined selection of mushrooms, Jerusalem artichokes, and truffles, elevated by a delicate mushroom consomm\u00e9. 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