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Ode to Fungus


  • Chanterelles

  • Porcini Puree

  • Morels

  • Truffle sauce

  • Portabella cap

  • Maitakes

  • Mushroom Chip



Yield: 2 portions


  • ½ # Chanterelle mushrooms

  • 1 cup Kosher salt

  • 1 ounce canola oil

  • 1 Tbs unsalted butter

  • 1 sprig thyme

  • 1 tsp Maldon salt




Use a paring knife to carefully peel the outer layer of skin from the stems of the mushrooms. Use a small brush to remove the dirt from the gill area of the mushrooms. Mix the kosher salt with 4 cups of cold water and very quickly dip the chanterelles in the water, while vigorously moving with your hands. Immediately dry on a clean towel, ensuring all surface moisture is absorbed. Heat a sauté pan over medium- high heat, add the oil, and sauté the chanterelles until golden brown. Add the butter and thyme to the pan and stir until completely melted and bubbling. Drain the mushrooms on a paper towel and season with the Maldon salt.


Porcini Puree

Yield: ½ cup


  • 1 # Porcini Mushrooms

  • 1 cup Extra Virgin olive oil

  • Kosher salt

  • 1 shallot, peeled and minced

  • 2 cloves garlic, peeled and minced




Preheat the oven to 375 degrees Fahrenheit.

Separate the stems from the caps of the porcinis. Lay the stems on a baking pan, drizzle with ½ cup of the olive oil, season with 1 tsp of salt and roast until tender and lightly browned. Puree the stems in a blender on high speed with the cooking liquid and oil included until smooth.

Heat the remaining ½ cup of olive oil in a sauté pan over medium heat. Sauté the caps on the top side until golden brown. Flip upside down and add the shallot and garlic. Cook until the shallot and garlic are golden brown and drain the mushrooms and alliums onto a paper towel.



Yield: 2 portions


  • 1 # Morel Mushrooms

  • Kosher salt

  • ½ cup Extra Virgin Olive Oil

  • 4 Tbs unsalted butter

  • 5 # button mushrooms

  • 1 cup truffle juice

  • 1 cup heavy cream

  • 6 sheets gelatin, bloomed in ice water

  • 2 oz Sherry vinegar



Mix 1 quart of water with 1 cup of kosher salt and vigorously stir the morels in the solution to clean them. Change the water with fresh water and repeat this process two more times, until the water is clear. Sauté the morels in a hot pan with the olive oil and finish with 1 Tbs of the butter until just cooked.

Submerge the button mushrooms in a stockpot with cold water and simmer until the resulting stock has taken on a deep mushroom flavor. Strain and reduce the stock to one quart. Add the truffle juice and reduce further to one cup. Set aside 4 ounces of this mixture. With the other half, add the cream, heat to a simmer, and whisk in the bloomed gelatin. Pour the thickened mixture inside the morel mushrooms and allow to cool and set.

For the sauce, heat the remaining 4 ounces of the truffle mushroom reduction to a simmer and add the sherry. Whisk in the remaining 3 Tbs of unsalted butter to finish the sauce.



Yield: 2 portions


  • 2 Portabella Mushrooms, tops separated, and gills removed

  • 2 cups Extra Virgin Olive Oil

  • 1 head garlic, split horizontally, skin on

  • 3 bay leaves

  • 3 sprigs thyme

  • 2 sprigs rosemary

  • 2 Tbs kosher salt



Place the portabellas in a saucepot on low heat with all other ingredients and gently confit until tender and cooked through. Drain on a paper towel.

Maitakes and Enokis

Yield: 2 portions



  • 1 # maitake mushrooms

  • 4 each enoki mushrooms

  • 3 ounces canola oil

  • Kosher salt

  • Fresh ground black pepper




Preheat the oven to 400 degrees Fahrenheit. Separate the maitakes into small clusters. Coat with 2 ounces of the canola oil, 2 Tbs salt, and 1 teaspoon of black pepper. Roast for 7 to 10 minutes, until golden brown and cooked through.

Heat the remaining oil in a sauté pan over medium high heat. Cook the enoki mushrooms until golden brown, season with 1 teaspoon of salt, flip, and repeat color on other side. Drain on a paper towel.


Mushroom Chip

Yield: One Tray dried rice



  • 1 pint Sushi Rice

  • 1 cup Rice Vinegar

  • ½ cup Kosher salt

  • 1 cup mushroom stock

  • ½ cup porcini powder

  • 1 gallon canola oil




Preheat oven to 350 degrees Fahrenheit. Place rice, rice vinegar, salt, mushroom stock, and ¼ cup of the porcini powder in a large saucepot with 2 quarts of hot water. Cover the pot with aluminum foil and place in the oven for about 1 hour to cook until the grains of rice are easily crushed and the liquid is extremely thick and starchy. Line a tray with acetate paper and spread the rice mixture in an even layer. Allow the rice to completely dry and dehydrate overnight. Heat a pot of the canola oil until just before the smoke point. Test a small piece of the dried rice to see that it bubbles quickly and can be pulled out instantly without turning brown. Break off chunks of the rice sheet and fry very quickly in the oil and season with salt and a bit of the porcini powder for added flavor.



Spread the mushroom puree across the plate. Slice the portabella like a steak and spread in center of the dish. Heat the morels and slice in half vertically to reveal the filling. Arrange all the mushrooms in a whimsical fashion to your liking. Garnish with the chips and slice some fresh chives to bring some color contrast to the dish.

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