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Philip Tessier

 

 

 


Chef Philip Tessier
Bouchon | Napa

Trumpet Mushroom and Sunchoke Salad

Chef Philip Tessier of Bouchon – Yountville, CA
Adapted by StarChefs.com
May 2009

Yield: 4 Servings

INGREDIENTS

    Trumpet Mushrooms:
  • 10 whole large trumpet mushrooms
  • 3 garlic cloves, crushed
  • 3 sprigs fresh thyme
  • 30 grams butter
  • Kosher salt

    Sunchoke Chips:

  • 20 grams sunchokes, peeled
  • Canola oil
  • Salt
  • Freshly ground black pepper

    Pickled Sunchokes:

  • 100 grams sunchokes, peeled
  • 200 grams water
  • 100 grams Champagne vinegar
  • 100 grams sugar

    Sunchoke Glaçage

  • 750 grams sunchokes, peeled
  • 30 grams canola oil
  • 45 grams butter
  • 1 head garlic, peeled and crushed
  • 8 sprigs fresh thyme
  • 560 grams milk
  • 448 grams heavy cream
  • Champagne vinegar
  • Kosher salt
  • 200 grams egg yolks

    To Assemble and Serve:
  • 200 grams Sunchoke Glaçage
  • 30 grams whipped cream
  • 45 grams toasted Marcona almonds
  • 1 bunch upland cress
  • Extra virgin olive oil
  • Salt

METHOD

For the Trumpet Mushrooms:
Cook the mushrooms sous vide with the garlic, thyme and whole butter. Season with salt to taste. Seal the mushrooms in a vacuum bag and cook at 212°F for 30 minutes. Once cooked, shock the mushrooms in an ice bath, quarter them and reserve.

For the Sunchoke Chips:
Cut the sunchoke on a mandolin to get 20 thin slices. Fry the sunchoke slices at 320°F in canola oil. Drain them on a paper towel and season lightly with salt and pepper. Set aside; the chips will crisp more as they cool.

For the Pickled Sunchokes:
Cut the sunchokes into obliques and blanch until slightly undercooked. Heat the water, vinegar and sugar until dissolved; pour the mixture over the blanched sunchokes. Cook quickly and reserve.

For the Sunchoke Glaçage:
In a saucepan, roast the peeled sunchokes in canola oil until completely caramelized, scraping the bottom of the pot as necessary. Add whole butter to the sauce pan. When the butter is foamy, add the crushed garlic and thyme sprigs. Baste the mixture until caramelized, and then drain off the excess fat.

Combine 450 grams milk with the heavy cream and scald. In a blender, puree the roasted sunchokes while slowly adding the scalded cream and milk mixture. Add the remaining milk last. Season with the Champagne vinegar and salt to taste.

Slowly temper the sunchoke cream into the yolks in a mixing bowl, whisking constantly

To Assemble and Serve:
Combine the Sunchoke Glaçage and whipped cream, and divide among 4 bowls, placing the mixture at the bottom of each bowl. Set the bowls under a broiler until the mixture has browned evenly.

Sauté the reserved trumpet mushrooms in a small amount of canola oil until just colored. Add the pickled sunchokes and almonds, and heat through.

Place the pickled sunchokes, mushrooms and almonds in the center of the broiled glaçage. Toss the upland cress with a bit of extra virgin olive oil and salt, and use to garnish atop the mushroom mixture. Finish with the chips and serve.

 

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  •    Published: May 2009


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