MUSHROOM FLOWER POT

Thu 3 Dec 2020

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.