Maitake Mushroom
Mushroom Consommé, Sherry Vinegar, Mushroom Ketchup, Hazelnut, Nitro Parsley
Chef Freddy Money of Atlas | Atlanta
“The mushroom is lightly marinated and then cooked over a fire. It develops a nice, subtle, smokey flavor that is complemented by the mushroom ketchup and the sweet notes of the consommé. The dish is finished with Sherry Vinegar from Spain to give it a sharp kick.” — Chef Freddy Money
Adapted by StarChefs | March 2023
INGREDIENTS
Mushroom Ketchup:
200 grams smoked shoyu
20 grams Sherry Vinegar from Spain
2 grams agar agar
Salt
Black pepper
Mushroom Consommé:
5 shallots, chopped
5 celery stalks, chopped
5 matsutake mushrooms, roasted over fire
550 grams chopped button mushrooms
300 grams white wine
300 grams extra dry vermouth
Chicken stock
50 grams grated beetroot
500 grams chicken breast
3 egg whites
To Assemble and Serve:
Maitake mushroom, halved
Low-sodium soy sauce
Butter
Sherry Vinegar from Spain
Grated hazelnut
Nitro parsley
METHOD
For the Mushroom Ketchup:
In a saucepan over medium-high heat, combine all ingredients and 200 grams Mushroom Consommé. Bring to a boil, stirring constantly. Remove from heat and let cool. Transfer to a blender and purée until smooth. Taste and season with salt and pepper. Transfer to a squeeze bottle and refrigerate
For the Mushroom Consommé:
In a large saucepan over high heat, add button mushrooms. Cook until tender. Add shallots and celery. Continue cooking until vegetables are cooked through and browned. Deglaze pan with wine and vermouth. Add fire-roasted mushrooms and enough chicken stock to cover. Bring to a boil. Remove from heat and skim fat, and let sit 3 hours at room temperature. In a blender, combine beetroot, chicken, and egg whites. Combine until smooth. Transfer to an airtight container and chill. Once cold, add egg mixture to the cooled consommé. Return to low heat and bring to a simmer until an egg raft forms. Continue to cook until the liquid is fully clarified. Strain mixture through a cheesecloth. Return to heat and keep warm.
To Assemble and Serve:
Prepare and heat a binchotan grill. Brush mushroom generously with soy sauce. Grill until charred on all sides. Transfer grilled mushroom to a large sautépan with butter. Baste until mushroom is cooked through. Deglaze pan with vinegar. Set aside and let cool. Place charred mushroom in the center of a serving plate. Evenly dot Mushroom Ketchup over the mushroom. Top with grated hazelnut and parsley. Tableside, pour Mushroom Consommé over the plate, letting it pool on all sides.
