Wild Mushroom Stock:
60 grams dried black trumpet, yellow foot, hedgehog mushrooms
40 grams dried porcini mushrooms
750 grams fresh black trumpet, yellow foot and hedgehog mushrooms
500 grams mushroom stock
500 grams vegetable stock
2.5 kilograms water
50 grams parsnips
100 grams shallots
200 grams vegetable stock
10 grams butter
5 grams Champagne vinegar
50 grams garlic cloves
35 grams olive oil
Celery Root and Sunchoke Chips:
Soy oil for frying
50 grams celery root, peeled
50 grams sunchokes, peeled
Savory Mushroom Porridge:
2 cups white rice, broken in the coarsest setting of a grain mill
350 grams butter
750 grams fresh black trumpet, hedgehog and yellow foot mushrooms
To Assemble and Serve:
Wood sorrel leaves
Wood sorrel flowers
For the Wild Mushroom Stock:
Place all the mushroom cooking liquid ingredients in a stock pot and bring to a boil. Simmer for 40 minutes. Strain and cool.
For the Dehydrated Parsnips:
Grate the parsnips and blanch in boiling water for 10-15 seconds. Strain, discard the water, and salt the parsnips to taste. Dehydrate the parsnips on a baking sheet in a 75˚F oven until crisp.
For the Shallot Confit:
Vacuum seal the shallots, vegetable stock and butter. Cook in a Combi-oven for 30 minutes at 95˚F and at 100% humidity. Open the sealed bag, separating the shallots from the liquid. Mince the shallots and reduce the liquid in a saucepan over a medium heat; reduce until only a few tablespoons remain. Fold the shallots into the sauce; season with the vinegar and salt. Cool.
For the Garlic Confit:
Remove the green germ from the center of each garlic clove. Vaccum seal the garlic and olive oil in a bag, then cook in a Combi-oven for 20 minutes at 95˚F and at 100% humidity. Open the bag and strain the ingredients, discarding the oil. Mince the garlic. Cool.
For the Celery Root and Sunchoke Chips:
Heat the soy oil to 275˚F. Fry the slices in the soy oil until golden brown.
For the Savory Mushroom Porridge:
Bring the rice and 2 quarts of the wild mushroom stock to a full boil. Cover the pot, reduce the heat, and simmer for about 20 minutes, until the rice is cooked. Remove from the heat and let stand, covered. Brown 275 grams of the butter in a large pot over a medium heat, stirring often. Add the mushrooms to the butter, season with salt, and cook for 3 to4 minutes until tender. Add 1 or 2 cups of the remaining mushroom stock and reduce until it’s almost dry. Stir in the garlic confit, shallot confit and cooked rice, adding more mushroom stock as necessary to achieve a smooth consistency. Finish with the remaining butter and season with salt.
To Assemble and Serve:
Fill the center of each bowl with the porridge. Top with the wood sorrel. Crumble celery root chips, sunchoke chips and dehydrated parsnip on top. Finish with the wood sorrel flowers.