Mushroom and black olive crisp
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
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Ingredients
|
5 |
kg |
mushrooms |
|
250 |
g |
black olives in water |
|
1 |
pack |
brik pastry sheets |
|
250 |
g |
butter |
|
50 |
g |
glucose |
Preparation method
- Cut the mushrooms and olives 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.