Oyster mushrooms, cauliflower and hazelnuts
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Sustainable recipe
Ingredients
For the cauliflower foam:
- 1st Preparation
- 250 g cauliflower
- 250 g Mona Lisa Potato
- 50 g Cooking water
- 70 g leek
- 50 g Olive oil
- 250 g cream
2nd Preparation
- 60 g of egg white for every 300 g of the 1st Preparation
Finished
- 90 g oyster mushrooms (as complete as possible)
- 5 slices of Kohlrabi
- Brown butter
- Reduced vinegar
- 2 u. Grated hazelnuts (thick grater)
- Cauliflower foam
Vervain recipe (Barcelona) by Carles Pérez de Rozas
Preparation
First preparation
- Cook the cauliflower and potato in water for 25 minutes. Keep them in their own cooking water.
- Confit the leak in olive oil without it browning.
- Mash the cauliflower preparation and the leak with the cream preparation.
- Season with salt and white pepper. Put to one side once ready.
Second preparation
- Beat 60 g of egg white for every 300 g of the cauliflower preparation
- Mix the egg white and the preparation gently with a spatula so that the emulsion does not drop.
- Add the mixture in a syphon and load 2 cannisters of CO2
- Keep in the fridge. Consume within a maximum of 4 days.
Final preparation
- Grill the oyster mushrooms over a barbecue or bake them in the oven at 200ºC for 7 minutes.
- Put the oyster mushrooms on a plate and add the hot foam asymmetrically over and next to them.
- Put the Kohlrabi slices between the mushrooms and the foam.
- Season with melted brown butter and reduced vinegar.
- Round off by grating the hazelnuts over the ingredients.
Ingredients
For the cauliflower foam:
- 1st Preparation
- 250 g cauliflower
- 250 g Mona Lisa Potato
- 50 g Cooking water
- 70 g leek
- 50 g Olive oil
- 250 g cream
2nd Preparation
- 60 g of egg white for every 300 g of the 1st Preparation
Finished
- 90 g oyster mushrooms (as complete as possible)
- 5 slices of Kohlrabi
- Brown butter
- Reduced vinegar
- 2 u. Grated hazelnuts (thick grater)
- Cauliflower foam
A sustainable food system creates prosperity, promotes social justice, regenerates natural resources and ecosystems and safeguards the capacity of future generations to feed themselves sustainably. Sustainable food is good for the people, the regions and our planet.
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