![](https://koppertcress.com/media/cache/generic/rc/mA0qMfpV/uploads/media/66bf3ea032fff/horizontaal-saus-van-oesterzwam-met-zorri-cress.png)
Creamy foam sauce of oyster mushroom with Zorri Cress, Gastronomixs
A delightful recipe featuring fermented oyster mushrooms as the base. This provides refined acidity and a beautiful umami flavor. The Zorri Cress, the young leaves of the Nasturtium plant, adds a sophisticated peppery and almost horseradish-like taste.
Ingredients for 1300 grams
- 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
Method
- 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.
Serving suggestions
- 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.
Recipe: Gastronomixs
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