Pickled Chestnut Mushrooms, Cappuccino of Coffee and Morel

Ingredients:

• 50g dried morels
• 10 chestnut mushrooms
• ¼ celeriac
• 1 dl oat milk
• ¼ Planifolia Black Vanilla
• ½ tray Tahoon Cress
• ½ tray Motti Cress
• ½ tray Bicolor Mustard Cress
• ½ tray Olympia Cress
• ½ tray Shiso Bicolor
• 2 tbsp Basil crunch (jorda)
• 2 tbsp Algae Powder Emerald
• 1 dl Vegan top cream
• 50 ml olive oil
• 50 ml Rock Chives oil
• 2 tbsp puffed rice balls

Sweet and sour:

• 250 ml mushroom juice from chestnut mushroom stems and morels, Tahoon Cress and Motti Cress
• 125 ml Shiso Purple Vinegar
• 100 g sugar
• 30 ml soy sauce
• 1/4 Planifolia Black Vanilla

Method

• Make a purée of the cooked celeriac in oat milk and vanilla with some olive oil in the thermo blender
• Make a salt acid, heat it, vacuum seal it in a bag with the chestnut mushroom caps and steam it for 10 minutes in the steam oven and freeze it.
• Defrost the mushrooms, remove them from the liquid, cook them in vegan cream, heat them and mix them with the Rock Chives oil while stirring.
• Finely chop the mushroom stems and morels and fry them with some oil and a little salt.
• Sear the mushrooms with a gas burner and roll them in the cunch.
• Pipe the mashed root vegetables into the dish, top with the fried morels and stems, then the mushroom caps, a bouquet of cress and the rice balls, and surround with the sauce.

Chef: Eric Miete