Tahoon Textures with Mushroom

Koppert Cress

Koppert Cress

Premium Supplier 6th June 2019

Tahoon Textures with Mushroom

Umami for days chef!

Ingredients

  • Ingredients
  • 10 punnets Tahoon Cress
  • 50g Hazelnuts
  • 4 each King oyster mushroom
  • Tahoon Oil
  • 6 punnets Tahoon Cress
  • 250ml grapeseed oil
  • Tahoon Mayonnaise
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 225mls (approx.) Tahoon oil
  • 1 tbsp Tahoon pulp
  • Mushroom Ketchup
  • 250g chestnut mushrooms
  • 2 tbsp Dijon mustard
  • 3 tbsp caster sugar
  • 3 tbsp vinegar from jar of pickles (or apple cider vinegar)
  • 2 cloves of garlic (micro-planed)
  • 2 tsp Tahoon pulp
  • Tahoon oil

Method

Method
Dehydrate 2 punnets of Tahoon Cress in a dehydrator at 50C for a couple of hours until completely dry. This will be used later as a seasoning.
To make the Tahoon oil, blend together the Tahoon & the grapeseed oil in a high speed blender until the container becomes warm and mixture emulsified. 3 minutes in the thermomix at 50C works fine.
Pass through a coffee filter and retain the pulp for the mayonnaise.
For the Tahoon mayonnaise Whisk together the egg yolks, Dijon mustard, apple cider vinegar and then slowly whisk ¾ of the Tahoon oil and the Tahoon pulp.
For the mushroom ketchup; pulse chestnut mushrooms in the food processor until finely chopped. Cook together with Dijon mustard, sugar, vinegar, garlic, Tahoon pulp until all liquid has evaporated and mixture has cooked down. Blend together, slowly pouring in Tahoon oil until ketchup reaches the desired consistency & flavor.
Toast hazelnuts and halve.
Cut about half of the stem off the king oyster mushrooms, then thinly slice the stems, brush both sides with Tahoon oil and bake in the oven at 180C until fully dehydrated and well colored, coat each of the mushroom crisps in the Tahoon seasoning made earlier.
Slice the King oyster mushrooms in to 3 length ways and brush all over with Tahoon oil. Season & cook on a chargrill about 1.5 – minutes each side. Place on baking tray and sprinkle over 1 cut punnet of Tahoon cress, wrap in cling film and leave to further infuse.
Build the dish

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you