Gastronomixs

Mushroom and black olive crisp

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Mushroom and black olive crisp

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

5

kg

mushrooms

1

pack

brik pastry sheets

250

g

butter

50

g

glucose

Preparation method

  • Cut the mushrooms and leave them to dry in the drying oven.
  • Grind the mushrooms into a powder.
  • Melt the butter and glucose and spread the mixture out onto the pastry sheets.
  • Sprinkle the sheets with the mushroom powder.
  • Bake the sheets at 160°C for approx. nine minutes. 

Serving suggestions

  • Goes well with dishes containing a soft‑boiled egg and truffle.
  • Goes well with dishes with an earthy flavour that need a crispy component.

Previous page