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Porcini mushrooms with shio koji-beurre blanc & rice

by Heiko Nieder
The REstaurant at the Dolder Grand, Switzerland
 

I have really only ever wanted to be a Chef. However, if I could not be a Chef, I think I would probably be an architect or in design. I am very meticulous and detail-oriented in my creations, there is an elegant art to both fine dining cuisine and architecture, so I think this profession also aligns with who I am and how I like to work.
 

Porcini mushrooms with shio koji-beurre blanc & rice

  • STARTER
    8 PERS.
  • timing
    1H15
  • preparation time
    45MIN
  • Cooking time
    30MIN

INGREDIENTS

PICKLED PORCINI MUSHROOMS
200g Porcini mushrooms
10g garlic
20g shallots Vegetable stock
Thyme

MUSHROOM STOCK
1kg champignons, thinly sliced
8g Himalaya salt

MUSHROOM JELLY
220g mushroom stock
12.5g vegetarian gelatin
1g agar-agar

RICE MARINADE
15g salt
30g sugar
60g rice vinegar, brown
0.2g Kombu seaweed
10g Mirin
10g miso paste, light

RICE
200g sushi rice
230ml water
0.5g Kombu seaweed
10g miso paste, light
15g shio koji, dark

SHIO KOJI-BEURRE BLANC
3g garlic, finely chopped
5g shallots, finely chopped
75g vegetable stock
25g shio koji
150g butter
Salt
Lime juice

ARRANGEMENT
Powder of dried Porcini mushroom
Powder of dried soy sauce
Garlic flowers Chive blossoms
Fragrant stonewort flowers, purple
Roast onions, chopped
Garden cress
Japanese leek oil
 

RECIPE DEVELOPMENT

1 — PICKLED PORCINI MUSHROOMS
Clean the Porcini mushrooms well with a dry cloth and put them in a canning jar. Sauté the garlic and shallots in a little vegetable oil and add to the mushrooms in the jar. Bring the vegetable stock to a boil and pour over the mushrooms until they are covered. Close the jar and boil everything down at 80°C (175°F) steam for 60 minutes.

2 — MUSHROOM STOCK
Mix the champignons with the salt, then vacuum and cook at 75°C (167°F) for 4 hours. After that, place the champignons in a sieve and weigh them down, collecting the resulting juice.

3 — MUSHROOM JELLY
Mix the mushroom stock with the other ingredients, bring to a slow boil, then pour onto an even, flat, and warm tray. Leave it to cool. Cut out the jelly in the desired size. For the rice marinade, slowly heat 20g of rice vinegar with the remaining ingredients until the salt and sugar have dissolved. Then add the remaining rice vinegar. Distribute the marinade evenly over the still warm cooked rice and mix gently. Wash the rice 3 to 5 times until the water is clear Cook the washed rice and remaining ingredients in a rice steamer. To make the Shio Koji- beurre blanc; bring the vegetable stock with the garlic and shallots to a boil and reduce slowly. Allow the stock to cool slightly, then strain, add the shio koji and gradually mix everything with the cold butter. Season as desired with salt and lime juice, then store in a warm place until needed.

4 — FINISHING TOUCHES
Before serving, top the mushroom jelly evenly with the thin slices of pickled Porcini mushrooms. Dust everything with Porcini and soy sauce powder and sprinkle some chopped roast onions on top. Arrange the garlic flowers, chive blossoms, garden cress and fragrant stonewort flowers evenly on the slices. Heat the shio koji beurre blanc while stirring, add the rice to the sauce, heat it briefly and then spread it flat on the plates. Carefully place the jelly slices on top of the rice, covering it. Then garnish with the Japanese leek oil.

SERVING INSTRUCTIONS
Light, deep plate with fork and spoon. Eat straight after serving. If it sits out too long it becomes 'Matschepampe'!

This dish has sufficient natural width, depth, and balanced fat content to take on the broad flavour profile of the Krug Grande Cuvée 170ème Édition. They harmonize perfectly together, offering the connoisseur great pleasure and a memorable experience.
Krug Grande Cuvée
Krug Grande Cuvée
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