Gastronomixs

Cepes in spring

In the end of May and start of June, if there are two consecutive days of rain cepe mushrooms will be popping up everywhere. These are the perfect mushroom for fresh tho umami rich preparations. Considering the flavor profile, they are perfect with green asparagus, Jerusalem artichoke and tarragon.

Cepes in spring

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Ingredients

25

g

dried cepes

400

ml

single cream

500

g

cepes

6

 

shallots

1

sprig

thyme

4

cloves

garlic

150

ml

sherry

40

ml

sherry vinegar

5

leaves

gelatin

450

g

whipping cream

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 As needed:

 

cepes

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10

kg

Jerusalem artichoke

400

ml

white wine vinegar

900

ml

mirin

200

g

sugar

50

ml

rice vinegar

As needed:

 

sunflower oil

As needed:

 

salt 

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2

kg

green asparagus

30

g

tarragon

70

g

olive oil

30

ml

white wine vinegar

N.B.

 

water

N.B.

 

salt and pepper

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400

g

water

200

g

sugar

100

g

Jerusalem artichoke peels

2

l

peanut oil

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50

g

morel mushrooms

200

ml

chicken stock

2

tbsp

abalsamic vinegar

1

tbsp

ginger syrup

150

ml

red wine vinegar

100

g

jus de veau

500

ml

olive oil

100

ml

nut oil

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70

g

basil

70

g

parsley

70

g

tarragon

500

ml

grapeseed oil

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1

kg

green asparagus

As needed:

 

water

As needed:

 

salt

As needed:

                               

butter

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As needed:

 

eryngii

As needed:

 

oil

As needed:

 

salt and pepper

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As needed:

 

citrus marigold

As needed:

 

salt

Preparation method: cepes mousse
  • Put the dried cepes in a pan with the single cream and heat to infuse.
  • Clean the fresh cepes and cut into pieces. Use the offcuts for the porcini powder.
  • Finely chop the shallots and gently fry with the cepes, garlic, and thyme until golden brown.
  • Deglaze with the sherry and sherry vinegar and leave to reduce to a glace.
  • Add the infused cream and leave the mixture to slowly infuse for half an hour.
  • Blend everything in the thermo blender until smooth.
  • Pass through a fine-meshed sieve.
  • Beat the whipping cream into soft peaks.
  • Weigh off 400g of the cepes mixture and dissolve the gelatin in it. Once it has just about started to set, mix in the cream as you would with a bavaroise.
  • Season to taste with salt and pepper and pour into the required mould.
Preparation method: cepes powder
  • Dry the leftover bits of cepes in the oven at 80°C for four hours.
  • Grind to a fine powder with a blender.
Preparation method: Jerusalem artichoke compote
  • Thoroughly clean the skins of the Jerusalem artichoke with a metal sponge.
  • Cut in half lengthwise and toss with oil and salt.
  • Roast the pieces cut side down on a roasting tray at 160°C in the oven, until they are a deep, golden brown.
  • In the meantime, put all the remaining ingredients into a pot, and bring to a boil.
  • Deglaze the roasted Jerusalem artichoke with the pickling liquid, making sure you clean the entire tray for all the roasting flavour.
  • Seal into vacuümbags or jars, and allow to mature for at least a week.
  • Blend the compote to your desired texture.
Preparation method: grilled green asparagus purée with tarragon
  • Grill the green asparagus on all sides until they are fully cooked.
  • Blend the grilled green asparagus in the Thermoblender with the tarragon, olive oil, white wine vinegar and as much water as needed to make a smooth purée.
  • Season with salt, pepper and if needed, some more white wine vinegar.
Preparation method: caramelized Jerusalem artichoke skins
  • Bring the water and sugar to the boil.
  • Add the Jerusalem artichoke skins and allow to cook for three minutes.
  • Heat the peanut oil to 180°C.
  • Drain and dry the peels and deep-fry in the oil until golden brown.
  • Store in an air-tight container with silica gel/silicone granules.
Preparation method: morel vinaigrette
  • Braise the morels in the chicken stock until cooked.
  • Add the rest of the ingredients, except the oil, and cook together.
  • Once the mixture is cooked, add the oil.
  • Gently stir the mixture but do not overmix, as the oil should not entirely incorporate into the other ingredients.
Preparation method: herb oil
  • Pluck the leaves from the herbs and blanch them for a few seconds in boiling water.
  • Immediately cool over iced water.
  • Squeeze the water from the herbs, roughly chop, and blend together with the oil.
  • Strain it through a fine coffeefilter or sieve.
Preparation method: blanched green asparagus
  • Bring a large pot of wat with salt to a boil.
  • Cut of the wooden end of the green aspargus, roughly 2 centimeters.
  • If you'de wish, you could peel de green asparagus, although the asparagus are tender enough to serve with their peel.
  • Blanch the asparagus in 5 minutes to a crisp doneness in the boiling water.
  • Shock the green asparagus in an ice bath.
  • Heat up during service using a bit of butter.
Preparation method: hot smoked chestnut mushrooms
  • Preheat the smoker to 60°C.
  • Thinly slice the chestnut mushrooms on a Japanese mandoline.
  • Layer the sliced mushrooms neatly on silicone paper and rub in some herboil.
  • Smoke the chestnut mushrooms for 5 minutes.
  • Store the mushroom in the fridge until service.
Preparation method: grilled eryngii
  • Cut the eryngii mushrooms in half lengthwise or in slices approx. 1-2cm thick.
  • Heat the grill until it starts to smoke.
  • Drizzle a little oil over the eryngii.
  • Grill the eryngii mushrooms for one minute on each side.
  • Season to taste with salt and pepper.
Finishing and presentation
  • Remove the cepes mousse from its mould.
  • Crush the caramelized Jerusalem artichoke skins to the size of granola and dress with the leaves of the citrus marigold, some herb oil, and a bit of porcini powder. Season to taste.
  • Roll the cepes mousse through this crumble and place on the plate.
  • Make a quenelle of the Jerusalem artichoke compote and cover neatly with the hot smoked chestnut mushrooms.
  • Cut the grilled eryngii just not all the way through and place on the plate.
  • Pipe a few dots of grilled asparagus purée with tarragon onto the plate, and add some blanched green asparagus.
  • To finish the plate, dust on some porcini powder, just next to the eryngii, and dress with the morel vinaigrette.

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