King oyster mushroom, blue cheese, cherry vinegar, chocolate, truffle

servings4
1 hour 45 minutes

Ingredients

King oyster mushrooms

  • 2 king oyster mushrooms
  • butter
  • sea salt
  • sunflower oil

Blue cheese crumble

  • 100g of Fourme d’Ambert
  • 100g of plain flour
  • 50g of butter
  • 5g of salt

Cherry vinegar gel

  • 300g of cherry vinegar
  • 300g of water
  • 5g of agar agar

Pickled mushrooms

  • 300g of Hon Shimeji mushrooms, 1 packet
  • 50g of white wine vinegar
  • 125g of sunflower oil
  • salt

Chocolate oil

  • 100g of 64% dark chocolate, melted
  • 160g of sunflower oil
  • 50g of cocoa powder, sifted

To serve

  • 50g of Fourme d’Ambert
  • autumn truffle
  • baby watercress

Method

1
Preheat the oven to 180˚C/gas mark 4
2
To prepare the blue cheese crumble, combine the Fourme d’Ambert cheese, flour, butter and salt in a bowl. Use your fingertips to gently rub the ingredients together to form a crumble-like texture
  • 100g of Fourme d’Ambert
  • 100g of plain flour
  • 50g of butter
  • 5g of salt
3
Spread out evenly on a lined baking tray and bake in the oven for 10 minutes. After this time, remove from the oven and use a whisk to break up the mix. Return to the oven, checking at 5 minute intervals until the crumble mix is golden and crunchy
4
Remove from the oven, allow to cool and break up again into an even crumble. Store in an airtight container until required
5
For the cherry vinegar gel, combine the vinegar, water and agar in a small saucepan and bring to the boil, whisking to combine. Once boiling, remove from the heat and pour into a tray lined with cling film. Refrigerate until set
  • 300g of cherry vinegar
  • 300g of water
  • 5g of agar agar
6
Once set, roughly break up the gel and transfer to a blender. Blitz to form a gel and store in a squeezy bottle until required
7
For the pickled mushrooms, remove the base from the bunch of Hon Shimeji mushrooms and cut off a little of the stalk to separate out the mushrooms into individual caps
  • 300g of Hon Shimeji mushrooms, 1 packet
8
To prepare the vinaigrette for the mushrooms, whisk together the vinegar, oil and a pinch of salt
  • 50g of white wine vinegar
  • 125g of sunflower oil
  • salt
9
Place a pan over a high heat and add a dash of sunflower oil. Add the mushrooms, sauté for 1 minute, then remove from the heat and add 100ml of the vinaigrette. Toss to coat the mushrooms and leave to pickle in the pan until required
10
For the chocolate oil, whisk the oil and cocoa powder into the melted chocolate until smooth and combined. Store at room temperature until required
  • 100g of 64% dark chocolate, melted
  • 160g of sunflower oil
  • 50g of cocoa powder, sifted
11
To prepare the king oyster mushrooms, cut a small section from the base of each and slice each mushroom in half lengthways
  • 2 king oyster mushrooms
12
Add a dash of oil to a pan and place over a medium-high heat. Once the oil is hot, add the mushroom to the pan, cut-side down, and sear until golden. Turn and repeat to achieve the same effect on the opposite side
  • sunflower oil
13
Season with a little salt, reduce the heat and add a knob of butter. Spoon the butter over the mushroom to baste, then add a small dash of water to create a glaze
  • butter
  • sea salt
14
While still warm, place half a mushroom onto each plate, followed by the crumble, cherry vinegar gel and pickled Hon Shimeji mushrooms. Add small pieces of the Fourme d’Ambert cheese, shaved truffle and baby watercress, then finish with a few drops of the chocolate oil. Serve immediately
  • 50g of Fourme d’Ambert
  • autumn truffle
  • baby watercress