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Mushroom & yeast purée

Tom about this component: “I have been cooking mushrooms in yeast since I first started at Alyns in 2012. I remember how amazed I was by this technique and flavour profile; it works so well!”

Creation by Tom Booton, The Grill by Tom Booton, The Dorchester Hotel, London, UK.

Makes 1500g.

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Allergens and dietary requirements

  • Sulphite
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
kg
mushrooms
2
shallots
2
cloves
garlic
4
sprigs
thyme
100
g
butter
100
g
yeast
250
g
white wine
250
g
whipping cream
as needed
salt
as needed
Cabernet Sauvignon vinegar

Scale recipe

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