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Creamy foam sauce of oyster mushroom with Zorri Cress
A delightful recipe featuring fermented oyster mushrooms as the base. This provides refined acidity and a beautiful umami flavor. The Zorri Cress, the young leaves of the Nasturtium plant, adds a sophisticated peppery and almost horseradish-like taste.
Cresses are freshly sprouted plants of 100% natural, aromatic plants. They offer an intensity in flavor and fragrance that is unique to young plants. As a chef, you can use Cresses to intensify the taste, aroma, and presentation of your dishes. And the possibilities go far beyond just garnishing, as this component demonstrates.
Recipe makes 1300 grams.
Allergens & dietary requirements
1 kg oyster mushroom
200 g water
5 g salt
10 pieces lemongrass, finely chopped
200 g onion, diced
4 cloves garlic, finely chopped
5 g thyme
20 g sunflower oil
400 g milk
600 g whipping cream
60 g Zorri Cress, Koppert Cress
35 g egg yolk
as needed salt
Brush the oyster mushroom thoroughly clean and dry.
Weigh exactly 1 kilogram and add 2% salt by weight, in the case 20 grams and place in a vacuum bag.
Dissolve the 5 grams of salt in the water and add to the oyster mushroom.
Draw a complete vacuum and place in a dark place in the magazine.
Let this lacto-ferment for 10 days. If the bag inflates due to gas formation, puncture it and re-evacuate.
After the 10 days, put the oyster mushrooms in the refrigerator to ripen for at least another 2 weeks.
Now sweat the lemongrass, onion, garlic and thyme with the sunflower oil.
Meanwhile, sieve the oyster mushroom and the liquid.
First add the oyster mushrooms to the pan to sweat for 10 minutes.
Then deglaze with the fermentation liquid and reduce by half.
Add the milk and cream and gently bring to the boil.
Now let it infuse off the heat for 20 minutes.
Pass through a sieve and press all the flavor out of the oyster mushrooms.
Place in a thermo blender together with the Zorri Cress and turn on full power for 1 minutes to a nice, green herbal foam.
Pass through a fine sieve and cool immediately.
Keep this way in the refrigerator.
Heat the sauce à la minute and add some egg yolk (or lecithin) to stabilize the sauce.
Use a hand blender to mix well and season the sauce.
Then froth the sauce with the hand blender until light and airy and serve immediately.
Delicious in combination with components of cucumber, sea bass and caviar.
Perfect with quail, tomato and garlic.
Combines well with lentil, eggplant and almond components.
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