Serving: 10 pax
750g exotic mushrooms
200ml Creative base
230ml Milac Gold
3tbl spoons agar agar
200g bread crumbs
100ml olive oil
300g pearl onions
50g pine nuts
Salt and pepper.
- Sauté 350g mushrooms with 50ml olive oil, until golden brown. Add 300ml water and reduce to 100ml. Add 5g picked thyme, 200ml Creative Base. Once infused place in a blender and blend until smooth. Strain through a chinoise, put back in a saucepan add the agar agar and simmer for a few minutes. Fill 10 tubes of acetate with half of the mixture, place in the fridge and leave to set. Keep the remaining amount of mixture for plating.
- With the remaining mushroom left over in the chinoise, add 100g bread, 30ml Milac Gold, roll into 10 small balls, coat with bread crumbs and deep fry.
- Sauté the remaining mushrooms, season with salt and pepper, add 5g sprigs of thyme and the pearl onions cut in half length ways.
- Lightly toast the pine nuts and roughly chop.
Supplied by Executive Chef Jonathan Gargan from 1800⁰ at Cape Royale Luxury Hotel.