Click here to printMushroom Bouillon with Truffles
It takes a bit of planning to make this dish, just like it would take some planning to make a really nice stew; sourcing the produce, making the stock, standing by the stove and stirring the pot with love and anticipation. It's the same deal here – except your dehydrator is your new stove. Going to the market is for sure one of my favourite hobbies...especially here in Melbourne, where you don't need a car since we have a gorgeous old school tram system which makes it a breeze! I got the mushrooms and truffles for this recipe from a local market in Prahran.
1
ingredients
- 1 cup turnip, peeled & cut
- 2 cups cauliflower florets
- ½ shallot, finely grated
- 1 tsp light miso
- 2 tbsp warm water
- ½ tsp sea salt
- ½ tbsp nama shoyu
- 3 celery, brunoise
- 6 Dutch carrot, brunoise
- ¼ brown onion, brunoise
- ¼ cup nama shoyu
- 2 cup hot water
- ½ cup Dark Agave Nectar
- 2 tbsp apple cider vinegar
- 1 tsp sea salt
- 12 shiitake, stems removed
- 8 Swiss brown mushrooms
- 8 oyster mushrooms
- 1 truffle, brushed and finely sliced
method
- Step 1 :Mix the warm water together with the miso, garlic, shallot, salt, parsley and nama shoyu.
- Step 2 :In a food processor, blend the cauliflower and turnip until they're a similar consistency to rice.
- Step 3 :Add the water mixture into the ‘rice’ and mix with your hands until well-combined.
- Step 4 :Reduce under the sun or in a dehydrator until thick and glazy.
- Step 5 : Mix in a blender until creamy and strain through a nut milk bag or muslin gauze into a glass jar.
- Step 6 :Marinate the mushroom in the bouillon stock for 10 minutes.
- Step 7 :Place a generous amount of rice in the middle of plate.
- Step 8 :Place assorted mushroom around the plate and drizzle with bouillon stock, fresh shaved truffle, truffle oil and black truffle sea salt on the rice.
Article printed from Loving Earth: https://lovingearth.net/