Mushroom Bird’s Nest

Name: Mushroom Bird’s Nest
Cook time: 6 h
Total time: 6 h
Yield: Serves 4 as a large entrée
Ingredients: 2 kg button mushrooms; 10 grams dried porcini mushrooms; 2 grams sea salt flakes; 2 tablespoons homemade or good quality Seville orange marmalade; 50 grams enoki mushroom trimmings from first step; 1 gram cracked black pepper; 20 grams water; 40 grams Maltodextrin ME19; 2 tablespoons homemade or good quality Seville orange marmalade; 1 large king brown mushroom, trimmed of any dirt; 3 sheets 160 bloom gelatine; 50 grams butter; 1 punnet enoki mushrooms; 1 grams xanthan gum; 6 black peppercorns; 2 sprigs thyme; 2 shallots, diced; 6 garlic cloves; 75 grams egg white; oil, for deep-frying; sea salt flakes; micro thyme; 3 grams salt; 1 sprig thyme; 1 bay leaf; 1.5 grams xanthan gum; 1 large king brown mushroom; 5 grams black truffle trimmings; 250 ml water; 20 grams cognac

Preparation info

Serves
4
as a large entrée

Difficulty
Medium
Ready in
6 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This funky little starter from one of Perth’s food legends, Tom Randolph, uses modernist technique to give the humble mushroom a divine multitude of textures and flavours. This is vegetarian food taken seriously and pushed to new heights. Preparing the bird’s nest and mushroom glass the day before will save you 13 hours on the day.

Ingredients

Starter
Gluten-free
Vegetarian
Sous vide

Ingredients

Method