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Mushroom emulsion

Inextricably linked: autumn and mushrooms. For our chefs, the ultimate challenge is to transform mushrooms into structures, such as this emulsion.

Ingredients

250gChestnut mushrooms
450gpoultry or vegetable stock
2gelcrem cold
80gargan oil
80gChardonnay vinegar

Preparation

  1. Blend mushrooms together with the vinegar and lukewarm stock in a blender until smooth.
  2. Strain and then mix in the gelcrem with an immersion blender.