For 4 people
For the parsley chlorophyll 20 g of parsley 50 g of curly parsley 40 g of spinach sprouts bicarbonate of soda hazelnut oil salt and pepper
For the Lautrec garlic cream 35 g of Lautrec garlic 250 g of milk 60 g of cream salt and pepper
For the mushroom consommé 50 g of scallion 400 g of button mushrooms 10 g of dried porcini mushrooms ½ l of chicken stock ½ l of water butter salt and pepper
For the Lautrec garlic powder 4 cloves of Lautrec garlic
For the button mushroom powder 200 g of button mushrooms
For the bread crust 30 g of butter 65 g of white breadcrumbs salt and pepper
To garnish raw button mushrooms mushroom powder parsley
For the chlorophyll Remove all the parsley stems and wash the leaves, scald the two varieties and the spinach separately with a pinch of bicarbonate. Leave to cool. Blend with the water, filter, recuperate the liquid, bring it to the boil, filter it again and recuperate only the parsley chlorophyll. Season and add a drizzle of hazelnut oil.
For the garlic cream Peel the garlic cloves and blanch them twice in the milk. Blend, add the reduced cream and season.
For the consommé Rehydrate the dried mushrooms for 12 hours. Fry the chopped scallions gently in the butter, add the button mushrooms and rehydrated porcini, add the chicken stock and the liquid used to soak the mushrooms. Cover with kitchen film and cook for three quarters of an hour. Pass the consommé through a coffee filter and add salt and pepper if necessary.
For the garlic powder Peel the garlic cloves, slice them finely and dry them gently in the microwave oven. Grind into a powder.
Repeat this operation using the clean button mushrooms, in order to obtain a white powder.
For the bread crust Cook the butter until it browns, then add the toasted white breadcrumbs. Season, add the garlic and mushroom powders, setting aside some mushroom powder to garnish. Spread the mixture to a thickness of 2 mm, cut to the inner diameter of the plate and set the disc to one side.
Place a strip of parsley chlorophyll paste and one of Lautrec garlic cream on the bottom of the plate. Add a few slices of raw button mushroom and some parsley leaves; complete with a sprinkling of mushroom powder. Place the bread crust in the middle of the plate. Pour over the very hot mushroom stock in front of the client: the bread will break up and mix with the rest. The result is a mushroom-flavoured bread soup.
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