Recipes

Mushroom Chips

Evan Hennessey

Chef/Co-Owner

Stages at One Washington

Dover
N.H.
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Menu Price: 
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Food Cost: 
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Yield: 
4 sheets
Ingredients: 
2
tbs
Butter
2
tbs
Canola Oil
1
each
White Onion, Small, Brunoise
2
each
Garlic Cloves, Minced
3
each
Bay Leaves, Fresh
As needed
Salt
As needed
Freshly Ground Black Pepper
1
Lb
Elm Mushrooms
2
c
Recipe: 
.25%
Citric Acid
1.5%
Agar
1%
Rapid-Set Pectin
3
each
Gelatin Sheets
1
In a large sauté pan over medium heat, add butter and oil and let them heat until butter is melted. Add onions, garlic and bay leaves. Season with salt and pepper. Sweat until onions are translucent, then add mushrooms. Season with salt and pepper. Cook until mushrooms are soft and wilted but not mush. Add mushroom stock and bring to a boil. Once you’ve reached a boil, transfer all contents to a blender. Add citric acid, agar and pectin. Blend on high (be careful!).
2
While mushroom mix is blending, submerge gelatin in a cup with cold water. Allow gelatin to bloom and get soft. Turn mixer down to very low and add softened gelatin. Blend for 1 more minute. Pour mushroom mix through a chinois directly onto a sheet tray. Place tray over another one lined with ice water to cool mixture quickly. Once cold, mixture should have set up as a gelée.
3
Scrape mixture back into blender and, using tamper, blend until very smooth. Pass through a chinois again if needed. Spread mushroom gel onto a silicone mat. Place in dehydrator at 125 degrees F for 4 hours. Remove and allow to cool. Pull mushroom chips off silicone mat and reserve until needed.
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