3 kombu sheets, 15 centimeter x15 centimeter
2 liters mineral water
40 grams bonito flakes
1 teaspoon dried, grated orange zest
400 grams mirin
10 grams peeled and thinly sliced ginger
Zest of 1 lime
20 cilantro leaves
Light soy sauce
100 grams butter
50 grams thinly sliced shallots
50 grams thinly sliced onions
100 grams peeled and thinly sliced garlic
100 grams peeled and minced ginger
1 kilogram white button mushrooms, thinly sliced
10 grams thyme
10 grams rosemary
20 coriander seeds
5 bay leaves
1 kilogram butter
100 grams dried porcini mushrooms
3 egg yolks
3 whole eggs
10 grams aged Sherry vinegar
5 grams lemon juice
4 grams kosher salt
2 grams agar
10 Portobello mushrooms
Extra virgin olive oil
10 grams thyme
fleur de sel
For the Dashi:
Rinse kombu in cold water and soak overnight in mineral water. Pour kombu and water into large saucepan and bring to boil. Skim impurities from surface and strain through chinois; discard kombu. Add bonito flakes and orange zest to strained dashi. Let mixture infuse until cooled then chill in ice water bath. In a sauté pan, flambé mirin, add ginger, and reduce to 320 grams. Add lime zest and cool. Add mirin mixture and cilantro to chilled dashi. Steep 30 minutes, or to taste. Strain through chinois and adjust seasoning with soy sauce, if necessary.
For the Mushroom Consommé:
Heat butter in a sauté pan and sweat shallots, onions and garlic until onions are translucent. Add ginger and sweat until softened. Add mushrooms and sauté until golden brown. Add thyme, rosemary, coriander seeds, bay leaves, and water to cover. Simmer gently for 45 minutes. Strain through chinois lined with coffee filter. Mix three-fourths mushroom consommé with one-fourth dashi to make tea.
For the Cep Butter:
Heat butter in a sauté pan. Add mushrooms and gently sauté for 45 minutes. Remove from heat and let stand 3 hours. Strain through chinois lined with coffee filter. Cover and keep warm.
For the Cep Sabayon:
Combine all ingredients with 250 grams Cep Butter. Pour into a siphon and charge twice. Hold in 45˚F water bath.
For the Grilled Portobello Mushrooms:
Marinate mushrooms in oil and thyme. Season with salt and pepper. Grill over charcoal. Let cool slightly. Dice into ¼-centimeter cubes.
To Assemble and Serve:
Discharge sabayon into espresso cups. Add fried buckwheat, diced portobello mushrooms, lovage oil, chopped walnuts, and fleur de sel. Present mushroom tea in a French press and pour into espresso cups tableside.