Creamy foam sauce of oyster mushroom with Zorri Cress, Gastronomixs

• 1 kg oyster mushroom
• 200 g water
• 5 g salt
• 10 pieces lemongrass, finely chopped
• 200 g onion, diced
• 4 cloves garlic, finely chopped
• 5 g thyme
• 20 g sunflower oil
• 400 g milk
• 600 g whipping cream
• 60 g Zorri Cress
• 35 g egg yolk
•  as needed salt

• Brush the oyster mushroom thoroughly clean and dry. 
• Weigh exactly 1 kilogram and add 2% salt by weight, in the case 20 grams and place in a vacuum bag.
• Dissolve the 5 grams of salt in the water and add to the oyster mushroom. 
• Draw a complete vacuum and place in a dark place in the magazine. 
• Let this lacto-ferment for 10 days. If the bag inflates due to gas formation, puncture it and re-evacuate. 
• After the 10 days, put the oyster mushrooms in the refrigerator to ripen for at least another 2 weeks. 
• Now sweat the lemongrass, onion, garlic and thyme with the sunflower oil. 
• Meanwhile, sieve the oyster mushroom and the liquid. 
• First add the oyster mushrooms to the pan to sweat for 10 minutes. 
• Then deglaze with the fermentation liquid and reduce by half. 
• Add the milk and cream and gently bring to the boil. 
• Now let it infuse off the heat for 20 minutes. 
• Pass through a sieve and press all the flavor out of the oyster mushrooms. 
• Place in a thermo blender together with the Zorri Cress and turn on full power for 1 minutes to a nice, green herbal foam. 
• Pass through a fine sieve and cool immediately. 
• Keep this way in the refrigerator. 
• Heat the sauce à la minute and add some egg yolk (or lecithin) to stabilize the sauce. 
• Use a hand blender to mix well and season the sauce. 
• Then froth the sauce with the hand blender until light and airy and serve immediately.

• Delicious in combination with components of cucumber, sea bass and caviar. 
• Perfect with quail, tomato and garlic. 
• Combines well with lentil, eggplant and almond components.

Link to component

Recipe: Gastronomixs