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Shiitake with herb crust

Connected: autumn and mushrooms. For our chefs, the ultimate challenge is to transform mushrooms into structures, such as this shiitake with herb crust.

Ingredients

fresh shiitakes
girolle jus
Smoked olive oil
Panko
Puffed quinoa
Madeira

Preparation

  1. Sauté the shiitakes in smoked oil. Deglaze with a splash of madeira and girolle jus. Let reduce and cook through.
  2. Store the shiitakes in the liquid.
  3. Toast the panko in a frying pan with oil. Mix with the puffed quinoa.
  4. Season with salt and, if desired, some fresh herbs.
  5. Warm the mushrooms in the liquid for service, remove from the liquid, and coat well in the crumble.