Mushroom Forest

Ingredients

• Sweet Peeper
• Shiitake mushrooms
• Enoki mushrooms (brown and white)
• Beech mushrooms
• Sweet potato cream
• Purple parsnip
• Pumpkin
• Coconut milk
• Tahoon Cress oil (recipe)

Method

• Blanch the parsnip.
• Make a sweet potato cream.
• Mix coconut milk with pepper and salt in a whipped cream dispenser.
• Pipe sweet potato cream onto the plate.
• Arrange the blanched purple parsnip on the plate.
• Sauté the mushrooms separately with butter.
• Artfully place the mushrooms upright in the puree.
• Place Sweet Peeper in between the mushroom varieties.
• Pour the pumpkin soup along the edge of the plate.
• Spray coconut foam from the whipped cream dispenser over the soup.
• Drizzle Tahoon Cress oil over the foam and soup
• Add pepper and salt and serve immediately
• Finish with loose Sweet Peeper leaves for the finishing touch.

Recipe: Eric Miete