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Mushroom Flower with Green Leaves

BY DOMINIQUE CRENN - As a child, Dominique Crenn loved foraging nature’s gifts. This dish is an homage to that memory and celebrates the essence of mushrooms. Experience the intense flavours concentrated in a delicate custard, topped with a light layer of black truffle gel, crispy garlic and puffed rice.

How to prepare

SERVE COLD

STEPS

  • Take the mushroom flower out of the container by lifting the baking paper underneath. Then, carefully slide it onto the middle of the plate, using a spatula or a small knife.
  • Slightly sprinkle a pinch of Fleur de Sel on top of the mushroom flower.
  • To garnish, place the green leaves on top of the egg yolk (in the middle of the mushroom flower). Season with a drizzle of olive oil.
  • Place the mushroom sauce (in its packaging) in the pot with hot water for 1 minute.
  • Take the mushroom sauce out of the hot water. Carefully cut off a small edge of the bag and pour the mushroom sauce around the mushroom flower.
  • COMPONENTS:

    Mushroom flower, mushroom sauce, green leaves.

    NECESSARY EQUIPMENT:

    Scissors, palette knife.

    PLATE SUGGESTION:

    Small deep plate.

    PREPARATION TIME:

    8 minutes.

    Allergens

    Egg, milk, sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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