MUSHROOM FLOWER POT

MUSHROOM FLOWER POT

Ingredients         Qty

risotto rice
stock
rehydrated porcini
mushroom
cream
butter
salt
thyme powder
parmesan cheese
olive oil
button mushroom
truffle oil
mustard cress
egg
For the mushroom sand
porcini powder
butter
flour

380 gm
as required
rehydrated porcini
10 gm
80 ml
75 gm
6 gm
1 gm
60 gm
50 ml
8
5 ml
10 gm
4

3 gm
10 gm
15 gm

Instructions

1. Cook risotto rice in stock. Add cream, butter,cheese, porcini mushrooms, thyme powder andolive oil. Mix.

2. To make the mushroom sand: mix porcini powderwith butter and flour. Bake lightly in the oven for afew minutes. Set aside.

3. Clean and grill button mushrooms. Cover withtruffle oil.

4. Plate the risotto and cover it with mushroom sand.Garnish with button mushrooms, mustard cress anda fried egg.