Mushroom, buckwheat, white soy sauce, truffle
- 6 white
mushrooms
- 150 g
butter
- Salt
- 10 g
chicken fat
- 15 g whole buckwheat
- 15 g black
truffle
- 1 dl sunflower
oil
- White soy
sauce
- 1 egg yolk
- 1 teaspoon Dijon
mustard
- Dried edible
flowers
Brush and
take the stems off the mushrooms. Heat up a frying pan with butter and let the
butter turn brown, then place the mushrooms in the hot butter and turn down the
heat: fry them on one side for one minute than turn them and place the pan in
the oven at 85°C for 20 minutes.
Heat up a
pan with the chicken fat and roast the buckwheat until golden. Let it drain on
paper and sprinkle some salt on it.
Whisk the egg
yolk and mustard, then slowly pour in the oil. Flavor with white soy sauce and
tabasco. Pipe the soy mayonnaise into the mushrooms, sprinkle some buckwheat
and sliced truffle on top, then finish off with dried edible flowers.