Fresh porcini costs a premium due to its rarity and delicate nutty flavour. I wanted to do these mushrooms justice pairing it with simple and clean flavours. I also wanted to play with the plating so the mushroom can be showcased as it was found in a forest. The combination of the tangy creamy sauce, the herb oil and the seaweed were so delicious that you can replace the porcini with king oyster mushroom and it'll still be amazing.
Difficulty: Medium
Time: 45min
Serves: 2
Ingredients
Porcini Mushroom
- 1 whole fresh porcini
- 1 tbsp lemon zest
- 1 tbsp shaved pecorino
- 2 tbsp butter
- dash of olive oil
- salt
- pepper
Thyme Beurre Blanc Sauce
- 1/4 cup dry white wine
- 1/8 cup verjus
- 1/8 cup white wine vinegar
- 2 tbsp shallot finely diced
- 1/3 cup thick cream
- 1 bay leaf
- 2 sprigs of thyme
- salt
- pepper
Basil and Tarragon Herb Oil
- 4 tbsp olive oil
- handful fresh basil leaves only
- 1 tbsp fresh tarragon leaves only
- salt
Seaweed Powder
- 1 sheet of Japanese seaweed
Method
1. Prepare a bowl with ice bath and a bowl with boiling water. Put the fresh herbs into the boiling water for 30 seconds then take them out and soak it in the ice bath to stop it from cooking further. Dry with paper towel before adding it to the food processor with oil and salt and blend until it's smooth. Pass the blended oil through filter paper and let the oil slowly filter through.
2. Gently wipe the mushroom with wet kitchen towel to clean it. Slice it length way into thick slices, or simply half it.
3. Make the seaweed powder by gently toasting the seaweed sheet over a hot toaster (or in a pan) until crispy. Let it cool down before tearing it up into big pieces and blitz into a powder in a food processor.
4. Add the shallot, white wine vinegar, verjus, bay leaf to a small sauce pot, bring to boil and simmer over low heat until it's reduced to approximately 2 tbsp of liquid. Add the thick cream and thyme sprigs, gently mix it through over low heat for a few minutes until warmed through but not boiling. Pass it through a sieve into a small serving bowl once it's ready and keep warm in a hot water bath.
5. Melt the butter with some olive oil in a small fry pan over medium to low heat, season the fresh porcini with salt and pepper and pan fry both side until golden. Sprinkle with lemon zest and pecorino.
6. Assemble by pouring the beurre blanc sauce in the middle of the plate, top with zucchini mushroom and garnish with herb oil and seaweed powder. Enjoy with a nice glass of white wine!
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