Jérôme Banctel’s Mushroom Burger
The chef of 2 Michelin-starred Le Gabriel in the heart of Paris, Jérôme Banctel, gives the recipe to his Mushroom Burger, which celebrates the delicious fungi in all its glory.
Keywords
- hotels & travel
Ingredients
- 8 large cream-coloured mushrooms
- QS of dried mushroom powder
- 1kg mushroom fittings
- 200g chopped onion
- 3L white stock
- 500g white miso
- 500g champagne miso
- 4 organic whole eggs
- 250g white stock
- 100g olive oil
- 20g cornflour
- QS of salt
- 3 eggs
- 25g sherry vinegar
- 360g grapeseed oil
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