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

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.