Starter

King Oyster Mushroom Risotto

Seafood-free masterpiece: King Oyster Mushroom "Scallops," "No Inkfish" Risotto, delivering a tasty twist on a classic dish..

Cooking time1 hour
Preparation time30 minutes
Servings10 portions

recipe image King Oyster Mushroom Risotto

Low

INGREDIENTS
PREPARATION

For the King Oyster Mushroom “No Scallops”

10 king oyster mushrooms
Phase

For the King Oyster Mushroom “No Inkfish”

oyster mushroom trimmings of above
Phase

For the Eggplant Salsa

600 g eggplant
Phase 50 ml
1 shallot
garlic 2
cardamom pod clove coriander red pepper 3 g
juice

For the “No Inkfish” Barley Risotto

Phase
shallot 1
garlic 2
white wine 150 ml
Lapsang Souchong tea bag 2
black food colouring
barley 300 g
vegetable stock cube 750 ml
black pepper
Vioblock 40 g

For the Sea Oak Stock

sea oak leaves
water 2 l

For the Seaweed/Smoked Buerre Blanc

Phase
shallots 1
white wine 100 ml
sea oak stock 100 ml
Flora 15% fat cooking cream
Vioblock cold cubes smoked 45 g

For the King Oyster Mushroom “No Scallops” • Cut the mushroom stems into thick slices of approx. 3cm thickness. • Use a metal ring to create perfect scallop shapes, keeping the outer rings to oneside. • Vacuum with a small amount of Phase. • When done, roast in a frying pan and season with salt and pepper.
For the King Oyster Mushroom “No Inkfish” • Use the outer rings from the “No Scallops”. • Vacuum with a small amount of Phase and when done, bread them with flour, egg whites and panko breadcrumbs. • Deep fry in Phase and season.
For the Eggplant Salsa • Roast the eggplants before removing the skin and cut them into cubes. • Pour a small amount of Phase into a frying pan and sweat the shallots. • Add the eggplant and spices and allow to infuse for 20 minutes over low heat. • Squeeze in a little lime juice and season to taste. • Allow to cool and remove cardamon seeds.
For the “No Inkfish” Barley Risotto • Sweat the shalllot and garlic in a small amount of Phase. • Add the barley and increase the heat, whilst stirring. • Add the wine and reduce to 1/3. • Add colouring, vegetable stock, tea bags and black pepper. • Cook for about 20-25 minutes over low heat, removing the tea bags half way. • Season and finish off with a small amount of Vioblock for extra richness.
For the Sea Oak Stock • Bring sea oak with cold water to the boil and simmer for 60 minutes before straining.
For the Seaweed/Smoked Buerre Blanc • Gently smoke the Vioblock over low heat in a smoker and keep aside. • Meanwhile, sweat the shallot in a small amount of Phase. Add the white wine and seaweed stock and reduce to 1/3rd. • Add Flora 15% and reduce further until sauce consistency is achieved. • Finish off with cold cubes of Vioblock, season and aerate with a hand blender.
Plating • Roast the “scallops” and deep-fry the “inkfish”. • Bring risotto to the plate, and add the re-heated eggplant salsa. • Add the scallops and inkfish and garnish with pickled mini radish and cress. • Bring sauce to the plate and garnish with a small amount of herb oil.