TRANSFORMED MUSHROOM PENNE

Difficulty

5/5

Prep time

50 min

Total time

2 hour 50 min

INGREDIENTS

DIRECTIONS

•

Used technique:

GELIFICATION

1 cup

(235 ml)

35% cooking cream

0.35 0z

(10 g)

dehydrated mushrooms

to taste

salt

to taste

pepper

1 1/3 cups

(320 ml)

chicken broth

3 tbsp

(45 ml)

soy sauce

ice cubes

1 large bowl

cold water

3.5 oz

(100 g)

wild mushrooms

1 tsp

(5 ml)

butter

to taste

salt + pepper

1 sachet

(2 g)

AGAR-AGAR

1. Let the dried mushrooms, the cream and the salt and pepper simmer on low heat for 15 minutes. Remove from stove, cover with a lid, and let sit for 45 minutes covered with a lid.

2. Strain the contents through a sieve into a bowl and refrigerate for at least 1 hour.

3. Whisk the contents until a whipped cream consistency is reached, then transfer it to a pastry bag fitted with a very small tip. Set aside.

Whipped Mushroom Cream

Chicken Broth Penne

4. Bring the chicken broth, soy sauce and the AGAR-AGAR to a boil and continue boiling for 2 minutes while stirring. Remove from stove and let sit, uncovered, for 10 minutes.

5. Place the ice cubes in a large bowl, then fill with cold water. Place a metal rod into the water for 10 seconds.

6. Take the now-cold metal rod and place it in the broth for 4 seconds, then remove it and let it sit for 30 seconds.

7. Delicately remove the now-gelified broth cylinder from the metal rod and place it on a plate. Refrigerate for 20 minutes.

8. Repeat steps 3 and 4 until enough gel cylinders are made. Refrigerate 10 minutes.

Sauteed Mushrooms

9. Sauté the mushrooms with butter in a pan. Season with salt and pepper to taste.

Serving Suggestion

10. Slice the tip off of the chicken-broth cylinder into penne-shaped pieces. Using the pastry bag and a small tip, stuff the penne with the whipped mushroom cream. Serve the sauteed mushrooms on the plate alternately with the penne.