Walking Through Wimbledon Common – Great British Menu 2017 starter

Andrew Clatworthy

Andrew Clatworthy

9th May 2017

Walking Through Wimbledon Common – Great British Menu 2017 starter

This is my starter dish from Great British Menu 2017

Ingredients

  • tub dried wild mushrooms
  • crate of button mushrooms
  • punnet of baby button mushrooms
  • 100g girolles or ceps
  • balsamic vinegar
  • red cooking wine
  • bunch of each thyme, rosemary, bay, sage
  • 2 bunch’s of lovage
  • 4 bulbs of garlic
  • 200g butter
  • 200g flour
  • 1 litre cream
  • 50g gram flour
  • 50g plain flour
  • salt
  • truffle oil
  • spices (star anise, cinnamon sticks, juniper)
  • marmite

Method

For the red wine mushrooms
Add 1 packet of washed baby button mushrooms to a hot pan and dry, add rosemary and thyme until all water has been evaporated. Add 200 ml red cooking wine and reduce. Add a further 200ml red cooking wine and reduce until all mushrooms are coated. (you need 6 mushrooms per serving)
For the Raw mushrooms
Slice super thin and add 1 drop of birch sap syrup to each one (you need 4 slices per serving)
For the salted enoki mushrooms
Wash 1 packet of enoki mushrooms and add 2% salt for 20 minutes to soften, wash off and dry
For the mushroom mousse
Empty one whole packet of dried wild mushrooms to a pan and cover with water, add 6 cinnamon sticks, 4 star anise, 12 white peppercorns, half a bunch of thyme, half a bunch of rosemary, 10 bay leaves. Boil and pass then reduce to syrup. Add 250 ml red cooking wine and reduce. Add one heaped table spoon of marmite and a splash of balsamic vinegar, reduce to syrup and chill.
Lightly whip 300 ml of double cream with a pinch of mace and the zest from 1 lemon, when soft peaks fold through the mushroom syrup.
For the mushroom biscuit
Empty one whole packet of dried wild mushrooms to a pan and cover with water, add 6 cinnamon sticks, 4 star anise, 12 white peppercorns, half a bunch of thyme, half a bunch of rosemary, 10 bay leaves. Boil and pass then reduce to syrup. Add 250 ml red cooking wine and reduce. Add one heaped table spoon of marmite and a splash of balsamic vinegar, reduce to syrup and chill.
Add the cold syrup to 100 ml of butter and 100g of plain white flour, blitz until a paste is formed. Bake in the oven at 180c for 12 minutes. Take out of the oven and break up. Add back to the oven for a further 8 minutes. Leave to cool then blitz to a crumble.
For the truffle bread stick
Add 50 g of gram flour, 50g of bread flour, 70 ml of water, 7g salt and 12g truffle oil and whisk. Pour into a squeezy bottle and leave to rest. Design shape of greaseproof paper and bake for 6 minutes at 180c.
For the leave and herb powder
dehydrate the leaves and herbs until completely dry, blitz in a spice grinder until powder forms.
For the lovage log
100 grams rye flour, 100g white bread flour, 5g yeast, 5g salt add together leave to prove for half and hour in a warm place. roll out 30g balls and using a rolling pin roll to a rectangle. Add lovage powder and roll. Prove for 20 minutes in a warm place the bake at 180g for 7 minutes.
For the mushroom vinegar
Fry off button mushrooms until nearly burnt, add vinegar and infuse whilst reducing, pass and add 4 drops to each plate
For the mushroom tea
Empty one whole packet of dried wild mushrooms to a pan and cover with water, add 4 green tea bags, 6 cinnamon sticks, 4 star anise, 12 white peppercorns, half a bunch of thyme, half a bunch of rosemary, 10 bay leaves. Boil and pass then reduce by half. Add 250 ml red cooking wine and reduce.
When serving make a banquet garni with thyme, rosemary and sage wrapped in leaves. Place in the tea pot and add hot mushroom stock. Pour at the table.
When plated add a drizzle of truffle oil over the top of the whole dish

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