King Oyster Mushroom with Pickled Jerusalem Artichoke Recipe
This vegetarian starter recipe pairs together the autumnal flavours of mushrooms, Jerusalem artichokes, hazelnuts and truffle.
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Cooking tools:
- Immersion blender
- Blender
- Fine-mesh sieve
- Cheesecloth
- Instant-read thermometer
- Piping bag
- Squeeze bottle
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Spatula
- Whisk
- Stove
- Refrigerator
- Airtight container
- Plate
Ingredients
- 20g of chopped chives
- 100ml of rapeseed oil
- 2 king oyster mushrooms, large, halved
- 1 dash of vegetable oil
- 1 knob of unsalted butter
- 1 pinch of salt
- 1 pinch of ground white pepper
- 3 sprigs of thyme
- 1 garlic clove, peeled
- 50ml of white soy sauce
- watercress, to garnish
- 150ml of stout, or your favourite dark beer
- 100ml of sherry vinegar
- 45g of dark brown sugar
- 6 juniper berries
- 2 sprigs of thyme
- 5g of salt
- 2 Jerusalem artichokes
- 100g of goat's curd
- 100g of cream cheese
- 5g of lemon juice
- 4g of white truffle oil
- 50g of hazelnuts, toasted
- 75g of panko breadcrumbs
- 25g of unsalted butter
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