Mushroom consommé flavoured with garden and forest herbs

Alex Atala

INGREDIENTS

For 6 people

For the garlic oil
500 g of garlic
1 l of olive oil

For the herb oil
20 g of thyme
20 g of sage
20 g of rosemary
20 g of parsley
½ l of olive oil

For the consommé
1 l of water
200 g of dried shiitake mushrooms (lentinula edodes)
30 g of onion chopped using a mezzaluna chopper
2 pieces of pimenta de Cheiro (a variety of aromatic pepper)
50 ml of red wine vinegar
100 ml of tucupi (cassava extract)
5 sprigs of coriander
salt

For the sautéed mushroom
30 g of shimeji mushrooms (lyophyllum shimeji)
30 g of shiitake mushrooms (lentinula edodes)
30 g of button mushrooms
20 g of yamabushitake mushrooms (hericium erinaceus)
20 g of pleurotos eryngu mushrooms
20 g of nameko enoritake mushrooms
herb oil
garlic oil
salt and black pepper

For the forest herbs
1 bunch of Pará basil
1 bunch of Pará chicory
1 bunch of jambu (eugenia jambolana)
1 bunch of amaranthus leaves

For the garden herb garnish
3 chive stems
1 sprig of chervil
1 sprig of curly parsley
1 sprig of basil
1 sprig of coriander
1 sprig of flat leaf parsley
beetroot sprouts
sorrel sprouts
wild rocket sprouts
valerian sprouts
wormseed sprouts (chenopodium ambrosioides)
jambu flower (eugenia jambolana)
herb oil

 

METHOD

For the garlic oil
Release the cloves, leave them to soak in a pan of hot water for about 5 minutes, drain and skin. Blend with the oil and place in the fridge.

For the herb oil
Leave the ingredients in infusion in the oil at 80° C for about 1 hour, then filter.

For the consommé
Cook the dried shiitake mushrooms on a low heat for 40 minutes with the water and vinegar. Leave to rest for an hour, add the onion, the tucupi, the pepper, the coriander and salt to taste. Keep hot for 5 minutes, filter and set to one side.

For the sauté
Slice the mushrooms very finely. Toss them in a pan with some garlic oil, setting some raw slices aside to garnish the plate. Add the chopped forest herbs and the herb oil.

Place the mushroom sauté in the centre of a bowl, dress with the garden herbs and raw mushrooms. Sprinkle with black pepper and pour over the consommé when ready to serve, using a gravy boat or a jug.

 

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Alex Atala
D.O.M.

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