Ingredients
Mushroom schi
25g celery
75g carrot
50g onion
25g butter
100g kraut
95g black girolles
1.25L mushroom broth
7g porcini
Mushroom broth
90g dried porcini
2.5L water
Partridge berry
26g fresh-frozen partridge berries
20gtable water
1g xantan
Curd tart
175g flour
65g buckwheat flour
5g salt
25g sugar
25g vegetable oil
8g dry yeast
150g water
Porcini
192g fresh-frozen porcini
5g garlic
25g shallot
1g fresh thyme
5g olive oil
Method
Mushroom schi
Saute the vegetables with olive oil. Fry kraut with butter will ready. Mix all ingredients. Bring to the boil.
Mushroom broth
Soak the porcini in hot water and let infuse for 5 hours, sift.
Partridge berry
Blend the berries to puree, add xantan, take the air out with vacuum sealer. Add the second half of the partridge berries. Put on the curd tart.
Curd tart
Put all the ingredients into bowl, mix for 10-15 minutes. Divide the dough into 30 gr portions and shape curd tart. Bake at 180* for 15 minutes.
Porcini
Clean the mushrooms, parboil and brown with olive oil and garlic, shallot and fresh thyme. When finished, take the garlic out.
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