This recipe turns mushrooms into mushroom spongers. You can use this mushroom sponge as an exciting way to dress up a plate. In my bbq dish, I toasted these as a umami garlic toast which was covered with brisket burnt ends.
Mushroom sponge
Description
This recipe turns mushrooms into mushroom spongers. You can use this mushroom sponge as an exciting way to dress up a plate. In my bbq dish, I toasted these as a umami garlic toast which was covered with brisket burnt ends.
Ingredients
Instructions
Clean and cut the mushrooms. Sauté the garlic
and add the mushrooms.
Let them cook for a few minutes and add salt to taste.
Leave them to drain inside a sieve under a press for 20 minutes.
Blend all the ingredients, sieve them and put them inside the siphon. Charge the siphon with one soda cream
Siphon inside a paper cup in which you have made a hole and cook in the microwave for 40 seconds at maximum power. Leave to cool and unmold.
For a crunchier tasty, go back in the convection oven at 215F for a few minutes.
Note
Eat plain, or you can toast them with a little garlic butter for umami garlic bites.
Merlot or a good Pinot Noir would go with this. Nothing too big or tanic.
