Tahoon Textures with Mushroom

Koppert Cress

Koppert Cress

Premium Supplier 6th June 2019

Tahoon Textures with Mushroom

Umami for days chef!


  • 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


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

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