Raw/Sautéed St. George's Mushrooms with Elder Flower and Yogurt and Pine Foam with a woodland scent

By corlear

Ingredients

• For the St. George's mushroom stock:
• 101/2 oz St. George's mushrooms, large and
• pieces
• 11/4 cup water
• 0.4 º olive oil
• salt
• For the hot St. George's mushroom gelatin:
• 11/4 cup St. George's mushroom stock (see previous step)
• pinch powdered agar-agar
• 1/4 sheet gelatin (previously rehydrated in cold water)
• For the pine oil:
• 11/2 cup sunflower oil
• 4 oz young pine cones
• For the mandarin reduction:
• 11/4 cup mandarin juice
• 11 tspsugar
• 1 tsp glucose
• For the pine and yogurt foam:
• 1/3 cup natural yogurt
• 1/3 cup pine oil (see previous step)
• 1/4 cup single cream (35% fat)
• 1 1-pint ISI foaming canister
• For the sliced St. George's mushrooms:
• 7 oz St. George's mushrooms (3/4")
• For the grated macadamia nut:
• 12 Macadamia nuts, raw and peeled
• 1 microplane grater
• To finish:
• 1/2 oz elder flowers
• 5 tbsp pine oil (see previous step)
• 4 drops liquorice paste
• 1/2 tsp grated lime zest
• 1/2 tsp grated mandarin zest
• Maldon salt
• 4 fresh mint leaves (11/2 x 2/3")

Details

Servings 4

Preparation

Step 1

For the St. George's mushroom stock:
1. Trim the base of the stalks of the St. George's mushrooms.
2. Wash the mushrooms to remove any dirt left on them. Dry well on kitchen paper.
3. Sauté the St. George's mushrooms, in small batches, until they are golden brown in color. Drain.
4. Mix with the water and simmer for 30 minutes. Remove from the heat and leave to stand for 20 minutes. Sieve.
5. Reduce until you have a tasty St. George's mushroom stock. Season with salt.

For the hot St. George's mushroom gelatin:
1. Mix the St. George's mushroom stock and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Add the gelatin and dissolve it in the mixture.
4. Pour a ¼" thick x 2¼" long layer into a container.
5. Leave to set in the fridge for at least 3 hours
6. Cut into 6" x 1/5" strips.

For the pine oil:
1. Roughly cut up the young pine cones and cover them with oil.
2. Panfry at 160ºF for 2 hours. Leave to cool with the pine cones left in the oil for 24 hours.

For the mandarin reduction:
1. Reduce the mandarin juice with the glucose.
2. Reduce until the mixture has the consistency of liquid caramel. Strain and put into a baster.
1 N|2O cartridge

For the pine and yogurt foam:
1. Sieve the yogurt and cream and mix together in a bowl.
2. Gradually drizzle in the pine oil as if you were making a mayonnaise.
3. Foam and leave to rest in the fridge for 2 hours.

For the sliced St. George's mushrooms:
1. Trim the base of the stalks of the St. George's mushrooms.
2. Wash the mushrooms to remove any dirt left on them. Dry well on kitchen paper.
3. Cut the mushrooms into 1/10" thick slices and keep between damp paper.

For the grated macadamia nut:
1. Grate the macadamia nuts using the grater into thin, long strips.

Final Steps & Preparation:
1. Put a strip of St. George's mushroom gelatin along one of the long sides of a rectangular plate.
2. Season with salt and gently sauté half of the St. George's mushroom slices for 3 seconds. Mix with the rest of the previously seasoned St. George's mushrooms and drizzle with pine oil.
3. Put small sprigs of elder flowers in half the St. George's mushroom mixture.
4. Cover a 1/3 of the gelatin with the mushrooms without the elder flowers and then cover the next 1/3 with the mushrooms with the elder flowers and finally cover the last 1/3 with a soup spoonful of grated macadamia nuts. Try to heap each of the ingredients in the three steps as much as possible.
5. Put 1 drop of liquorice paste, 1 drop of mandarin reduction, a pinch of grate lime and one of mandarin rind on the inside of the mint leaves.
6. Place a mint leaf parallel to the grated macadamia nut. Place the inside of the leaf facing downwards.
7. Place the yogurt and pine foam parallel to and 1½" away from the end of the mushrooms without elder flowers. The foam should be as long and have the same volume as the heap of mushrooms without elder flowers.
8. Drizzle the pine oil over the yogurt foam and sprinkle the Maldon salt on the foam and on the mushrooms.