Gastronomixs

Porcini and black garlic savoury biscuit

Both te porcini (cèpes) and the black garlic give the biscuit a very rich flavor. Great component for using your own dried porcini trimmings.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Makes 150g.

Porcini and black garlic savoury biscuit

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Ingredients

1

 

egg

1

 

egg white

1

tbsp

olive oil

75

g

flour

1

clove

black garlic

2

g

porcini powder

50

g

melted butter

 

 

salt and pepper

Preparation method

  • Combine all ingredients and season with salt and pepper.
  • Spread the mixture out on a baking mat in the desired shape.
  • Bake in a pre-heated oven at 160°C until crispy.

Serving suggestions

  • As a garnish in a dish with game. 
  • As part of an amuse-bouch, e.g. as in the photo with mushroom mousse.
  • Use in a dish with components of eggplant, bell pepper, and onion.
  • Use in a dish with components of poultry, celeriac, and lentils.

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