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Eryngii carpaccio

Eryngii is cooked sous-vide in a steamer with a little butter and salt, or sous-vide with a sous-vide stick.For the sous-vide option, use a temperature of 85°C for about 40 minutes. The mushrooms are glazed with unagi sauce and served with smoked sheep cheese, red chard, garlic mayonnaise, and soy pearls. Grated dried shiitake completes the dish.

Ingredients

Smoked sheep cheese
Eryngii
Unagi sauce
Garlic mayonnaise
Soy pearls
Red chard
Dried shiitake

Preparation

  1. Steam the eryngii in a steamer or cook sous-vide with a stick with a little butter and salt (at 85°C for about 40 minutes).
  2. Slice thinly and glaze the mushrooms with unagi sauce.
  3. Serve with smoked sheep's cheese, garlic mayonnaise, and red chard.
  4. Add soy pearls and grate dried shiitake over the dish.