Sauteed Mushrooms with Parsnip and Potato Puree, Parsnip Chips, Kataifi Nest and 63 Degree Egg
This dish was a lot of fun to create. The kataifi birds nest added the perfect texture that complimented so well with all the other elements on the dish.
Difficulty: Medium
Time: 15min prep, 45min cooking
Serves: 2
Ingredients
Mushrooms
- 200g chestnut mushrooms halved or whole depending on size
- 2 small pine mushrooms sliced*
- 2 cloves of garlic crushed
- 1/2 tbsp fresh thyme leaves finely chopped
- 1 tsp fresh oregano leaves finely chopped
- 1 tsp fresh tarragon leaves finely chopped
- 2 tbsp olive oil
- salt
- pepper
Bird's Nest
- 2 handful of kataifi pastry
Parsnip and Potato Puree
- 1 parsnip chopped
- 1 floury potato chopped
- 1 heaped tbsp of good quality mayonnaise
- 4 tbsp of butter
- 1/2 cup of chicken stock
- 1/2 cup of milk
- salt
- pepper
Parsnip Chips
- handful of finely sliced parsnip slices
- oil for deep frying
63 Degree Eggs
- 2 eggs
Garnish
- sorrel leaves
- tarragon flowers
* I added these as they were leftovers in the fridge but you can skip it.
Method
1. Put the eggs in a sous vide bath at 63 degrees and cook for 45 minutes. Set aside once ready.
2. Deep fry the thinly sliced parsnip in hot oil and deep fry until golden and crispy.
3. Make the bird's nest by tearing off some kataifi pastry, gently loosen it and arrange it on a baking mould you have. Bake at 200 degrees for 10-20 minutes until golden.
4. Make the parsnip and potato puree by adding it to a pot with the milk, butter and chicken stock enuring the vegetables are just covered, add more liquid if required. Cook until the vegetables are fully softened and cooked through. Transfer the mixture into a food processor and blend into a smooth puree. Mix in the mayonnaise and add salt and pepper to taste.
5. Sauté the mushrooms with butter, garlic and herbs until softened. Season to taste with salt and pepper.
6. Assemble the dish by placing the puree in the middle of the plate, followed by the nest and the 63 degree egg. Plate the mushrooms around the nest and finish with garnish. Enjoy!
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