Need tips for shiitake mushrooms

Hey guys! I'm fairly new to this forum, and I'm trying to read up on all of your very interesting tips, tricks, and food science related articles and discussions. This is my first post, so: Hello World!

Several years ago, I was at a restaurant and was served an interesting side order made from shiitake mushrooms. It was served as a cylindrical shape, and the texture was quite soft and creamy, and of course, tasted like a piece of heaven. I recently remembered this dish, and have tried to search the web for any recipes, but with no luck. So I want to ask you, the community of ChefSteps, if any of you have a recipe or procedure that would yield such a result. I don't know very much about shiitake mushrooms, but I guess this would also work with portobello mushrooms or other similar mushrooms. What do you guys think?

Love from Norway,

Kato

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Johan_Edstrom_5586

Hejsan!

Do you by any chance merember the restaurant? That might make it easier to narrow down?

Matt_67991

Without knowing more, I'd guess this was a gelled mushroom puree or milk/cream infusion that was probably set with eggs/yolks? Ignoring flavour, how would you describe texture in terms of more familiar foods?

tshewman

Hi @Kato, As Johan mentioned, the establishment may help us. :-) When you say cylindrical in shape yet creamy, was it a puree? Was it served in a cylinder? I have done shiitake puree using a reduced shiitake stock, shiitake mushrooms and potato, pureed and piped into beet slices and folded into envelopes. However, to create cylinders using an acetate sheet or similar would be relatively similar and not difficult.

Kato_Adolfsen_30472

The restaurant is Palmehaven in Trondheim, Norway, which is situated in Hotel Britannia. Didn't find their menu online, but I guess I could contact them directly

To try to describe the texture more, I would say sort of like a mousse. So @Henri‌ might be onto something. It was probably formed on the plate using an acetate sheet or just a metal ring. 2-3 inches in diameter and 1-2 inches in height.

Simon_Andreas_Petutschnig_34596

@Kato i would say its a mousse with whipped cream and gelatine.

I would take fresh shitake if you have the chance.

tshewman

@Kato - FWIW, the shiitake puree might be a place to start. I described what I did for the beet envelopes which could easily be piped into a mould or onto acetate. You would simply use it as a starting point. My bias would be to add (or substitute)with truffles. :-)

Kato_Adolfsen_30472

Thanks so much for your replies, guys. I actually found this recipe from Amanda Cohen: https://www.starchefs.com/chefs/rising_stars/2009/new-york/recipe-portobello-mousse-amanda-cohen.shtml

She substitutes agar agar for gelatine, which is also a good idea, especially when cooking for vegans.

I really think this is a great way of serving mushrooms, and will definitely be doing this for my next dinner party. And of course I will try substituting with some truffles, if I can get my hands on some :-)

Simon_Andreas_Petutschnig_34596

This sounds very good!

tshewman

@Kato, I typically use agar for my purees out of personal preference (I'm not a vegetarian) and suspect for the mushrom puree you may find that you won't need any agar (or gelatine). I served mine chilled and from a squeeze bottle. Keep us updated with what you decide and your experience. Cheers!

Kato_Adolfsen_30472

Hey guys. Yesterday I tried the recipe from the link I posted earlier, and it did not turn out the way I wanted.

Although I substituted some Pleurotus mushrooms instead of Shiitake (the store were out of Shiitake), that was not the issue. I think it turned out way too buttery, and not airy and creamy, like I was looking for. It did not hold its' shape coming out from the mold. I guess I could have used more gelatin to make it hold the shape, but like I said, I want it to be more airy. So in conclusion of round 1: This was not my idea of a mushroom mousse. Also, the idea of uncooked mushroom is quite appalling to me.

Next time I will try another procedure. I think I will start by blitzing the mushroom in a food processor and then cooking it in a pan. Then add cream and let it reduce. Maybe pass it through a sieve to get a fine consistency, and then fold in some whisked egg whites for airyness.