Wednesday, June 16, 2010

Savory Soil

This preparation starts out with, what I call, a crumble(e.g. hazelnut, almond, chocolate, milk).  When they are dark I call them soils, or dirts. They are usually sweet, but savory crumbles are just as easy to make. This crumble is then re-hydrated with a mushroom puree to make it a little bit moist, just like real soil.
100g water
55g almond, roasted
42g olive oil
32g shiitake mushroom, stems removed
11g black trumpet mushroom, dried
20g sugar
4g salt
74g butter
57g egg
170g flour
6g squid ink
30g Mushroom Puree, amount varies depending on how moist you want the soil

Bring the water to a boil and pour it over the almonds. Let the almonds sit in the boiling water at room temperature until they reach room temperature. Let this sit in the fridge overnight. Slice the shiitakes 3mm wide and lay them on a silpat. Bake at 170F for 1 hour. Remove the mushrooms from the silpat and saute in the olive oil. Once they are lightly browned, remove the mushrooms and place them back onto a silpat. Bake at 200F for 2 more hours, or until they are dried out. Place the shiitakes into a blender. Remove the almonds from the water(you can use the water for something else) and place them, along with the olive oil from cooking the mushrooms, the black trumpets, sugar, salt, butter, ink, egg, and butter into the blender with the shiitakes. Blend on high until smooth. Remove this mash from the blender and place into a bowl.  Add the flour and mix into a dough. Rest the dough in the fridge for 2 hours. Roll the dough out 1mm thick on a silpat and bake at 250F for 1 hour. Let cool and crumble into what looks like soil. Add the mushroom puree little by little until you have the consistency you want. Season with additional salt, lemon juice, or truffle oil if you are into that sort of thing.

Plate it up!
Carrots, sunflower sprouts, borage flowers, buna-shimeji mushrooms, and torchon of foie gras in a mushroom soil

I'll have a pimms cup please...



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