Porcini mushrooms with parmesan foam and truffle

Name: Porcini mushrooms with parmesan foam and truffle
Ingredients: 500 g porcini mushrooms; Fleur de sel; 100 ml Picudo olive oil; 100 g porcini mushrooms; 100 g Shiitake; 0.5 units.items garlic clove; 50 ml Olive oil; 250 g mixed mushrooms; 50 g Shallot; 4 units.items Thyme sprigs; 250 ml White wine; 400 g Butter; 250 ml Madeira; 25 g Butter; 1500 ml vegetable stock; 80 twist of white pepper; 100 ml vermouth noilly prat; 1 l cream (35%); 800 ml jus de truffe; 12 g Salt; 3 g Salt; 300 g Parmesan cheese; 150 ml dashi vinegar; 100 g Butter; 200 ml Cream; 4 aged soy sauce; 15 g grated winter truffle; celeriac cream; Fresh truffle peeled

Millefeuille of porcini mushrooms, celeriac cream, Parmesan foam, chestnut and truffle.Jonathan Zandbergen Restaurant Merlet*

Ingredients

500gporcini mushrooms

Fleur de sel

100mlPicudo olive oil

100gporcini mushrooms

100gShiitake

0.5units.itemsgarlic clove

50mlOlive oil

50gShallot

4units.itemsThyme sprigs

25gButter

250gmixed mushrooms

250mlWhite wine

400gButter

250mlMadeira

1500mlvegetable stock

80twist of white pepper

100mlvermouth noilly prat

1lcream (35%)

800mljus de truffe

12gSalt

150mldashi vinegar

4aged soy sauce

15ggrated winter truffle

3gSalt

300gParmesan cheese

100gButter

200mlCream

celeriac cream

Fresh truffle peeled

Preparation

Clean the porcini mushrooms and halve them. Season with fleur de sel and olive oil and vacuum pack.
Cook for 1 hour at 62°C.
Sear the mushrooms on the cut side and season with salt afterwards.

Cut the mushrooms into a fine brunoise and sauté in the olive oil.
Season with salt and white pepper. Caramelize.
Finely chop the shallot, grate the garlic, and add together with the thyme.
Add the butter and caramelize everything, let drain on kitchen paper.

Finely chop the mushrooms and sauté in the butter.
Let caramelize and deglaze the pan with the madeira, vermouth, and white wine. Reduce.
Add stock, cream, and truffle jus, season with salt and pepper, and reduce by 10%.
Strain the sauce and add the dashi vinegar, soy sauce, and winter truffle.
If necessary, reduce further until you have a full flavor.

Crumble the cheese, you can freeze and blend it for this.
Blend the cream, butter, and salt in the thermoblender and dissolve the cheese in it.
Strain and divide between two siphons. Charge with 1 cartridge. Keep warm between 50°C and 70°C.

Sauté the porcini mushrooms until golden brown and season with salt, pipe a line of tuber cream on top and sprinkle with the duxelles.
Pipe another line of cream on top.
Shave the truffle into thin slices and make a roof on the cream.
Warm the Parmesan mousse and pipe it in the center of the plate.
Serve three porcini mushrooms around it and finish with the truffle sauce.