Mushroom paper

Inspired by a technique invented by Spanish top-class chef Quique Dacosta. Easy to prepare, the paper packs a lot of flavour despite being so thin. This recipe can be varied in a number of ways as long as you do not add any fat or oil.

Makes 800g.

Mushroom paper

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tapioca flour



mushrooms, powdered



salt and pepper

Preparation method

  • Bring the water and the mushroom powder to the boil and add the tapioca flour.
  • Cook, stirring constantly, for 15 to 20 minutes, until the tapioca flour is fully cooked. You will have a very sticky mass.
  • Spread thinly on silicone paper.
  • Dry for 40 minutes at 120°C with the door or hatch of the oven open.
  • Remove from the silicone paper, break into pieces, and store in an air-tight container with silicone granules.

Serving suggestions

  • As a crispy addition to either warm or cold dishes. 
  • As a component in an amuse-bouche or snack, e.g. with roasted celeriac crème and mussels.
  • Use in a dish with components of poultry, parsnip, and eggplant.
  • Use in a dish with components of pumpkin, carrot, and onion.

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