Matsutake Carpaccio
Grilled Matsutake, King Trumpet Purée, Finger Lime, Kumquat, Matsutake Broth, Fresh Origins Kinome Leaf
Chef Kim Alter of Nightbird | San Francisco
Yield: 2 servings
Adapted by StarChefs | december 2022
INGREDIENTS:
Matsutake Carpaccio:
4 matsutake mushrooms, cleaned, scraps reserved
Salt
Neutral oil
Grilled Matsutake:
4 matsutake mushrooms, cleaned, scraps reserved
Salt
Neutral oil
Matsutake Broth:
1 clamshell Fresh Origins Kinome Leaf
King Trumpet Purée:
5 king trumpet mushrooms
Neutral oil
2 cloves garlic
3 sprigs thyme
To Assemble and Serve:
Yuzu koshō
1 finger lime
2 kumquats, sliced
Fresh Origins petite amaranth carnival mix
Fresh Origins micro shiso
Fresh Origins kinome leaf, chiffonade
METHOD:
For the Matsutake Carpaccio:
Thinly shave mushrooms on a mandoline and set aside.
For the Grilled Matsutake:
Heat and prepare a binchotan grill. On a work surface, score mushrooms. In a stockpot over medium-high heat, add water and mushrooms. Season with salt and neutral oil and bring to a boil. Transfer mushrooms to grill and cook until soft. Set aside.
For the Matsutake Broth:
Wash all reserved matsutake scraps, making sure to remove all dirt. Transfer to a stock pot with water and bring to a boil. Cook until all water has evaporated. Remove from heat and add ice to the pot to stop the cooking process. Scrape the fond that has collected at the bottom of the pot, then cover scraps with cold, filtered water. Over medium-high heat, bring liquid to a boil and reduce until the mushroom flavor comes through. Strain through a chinois into a small pot. Add Kinome Leaf to the broth and let steep 20 minutes. Strain into a non-reactive container and season with salt. Keep warm.
For the King Trumpet Purée:
Heat combination oven to 275°F and 60 percent humidity. In a metal saucepan, add mushrooms, thyme, and garlic. Cover with oil. With lid on, confit in 1 hour, or until mushrooms are tender and soft. Remove from oven and let cool. Strain through a chinois, then transfer to Vitamix blender and purée until smooth. Strain again and reserve in a squeeze bottle.
To Assemble and Serve:
In a shallow serving bowl, place Grilled Matsutake. Spoon yuzu koshō over the top, then drape with Matsutake Carpaccio. Place 3 to 4 dollops of King Trumpet Purée over the Matsutake Capaccio. Garnish with finger lime pearls, kumquat, micro shiso, amaranth, and kinome leaf. Tableside, pour Matsutake Broth over the Matsutake Carpaccio.
