Porcino Nero Pairing with Peanut, Coconut, Green Tea and Duck Liver

• 300 g Porcino nero
• 2 pieces minced scallion
• 1 piece minced garlic
• 400 ml coconut cream
• salt and pepper
• Q.S Olive oil
• 500 ml still water
• 200 ml infused green tea
• 8 grams Soy Lecitin
• 0.7 grams Xantana gum
• 100 grams foie gras of duck
• 50 ml cream
• Q.S still water
• salt and pepper
• 50 grams roasted peanuts
• Cress Mix

Usually served raw or simply grilled, the Porcino nero is one of the most appreciated wild mushrooms we can find in Mediterranean areas because of its intense aroma. Cooked gently in coconut milk that retains all of its roasted fragrance, this porcine nero pairing highlights its strong wild mushroom flavour.

Porcino nero coconut ragoût

• Clean the porcino nero with a humid towel and cut it in quarters. Cook the scallion and the garlic with a little bit of olive oil until tender.
• Add the porcino nero and let it cook for 5 minutes or until they have a beautiful golden colour.
• Then, add the coconut cream and wait for it to start boiling.
• Turn the heat down and let it cook for 10 minutes or until you get a nice creamy consistency.

Green tea air

• 500 ml still water
• 200 ml infused green tea
• 8 grams Soy Lecitin
• 0.7 grams Xantana gum
• Mix all the ingredients together and start introducing air bubbles with the help of a hand mixer. Once you get enough of the air bubbles, let the preparation rest for at least 10 minutes so the liquid separates from the dry green tea air.

Garnish

• Sauté the foie gras of duck on both sides until you get a nice golden brown colour. Set aside to let it cool to room temperature.
• Then, mix it with the cream until you get a soft pure. Add water if needed. Sieve the preparation, add salt and pepper to taste and introduce it in a pastry bag.
• Crush half of the peanuts and select some cresses to finish off the plate.

Source: Foodpairing