Ingredients
50g Yellow Onion (slice)
30g Carrot (slice)
20g Celery (medium size)
20g Garlic (slice)
1/2 unit Bay Leaf
2 stalk Parsley Stem
10g Kombu (small pieces)
400g Filtered Water
10g Debic Butter
10g Corn Oil
15g Yellow Onion (thinly slice)
25g Garlice (slice)
1g Sea Salt
0.8g Black Peppercorn
50g Button Mushroom (slice)
20g Shiitake Mushroom (slice)
40g Portobello Mushroom (slice)
60g Erynggi Mushroom (slice)
20g Maitake Mushroom (slice)
5g Dried Porcini Mushroom (slice)
2g Dried Morel Mushroom (slice)
1g Baksamic Vinegar
5g Soy Sauce
400g Vegetable Stock
3 sprigs Fresh Thyme
5g Dark Chocolate 66%
Ratio 1:1 Debic Cooking Cream
a/n White Truffle Oil
10g Debic Butter
50g Portbello Mushroom (slice)
80g Bunashimeji Mushroom
3g Dried Porcini Mushroom (soaked)
1/2 sprig Fresh Thyme
1/2 tsp Fresh Parsley (chopped)
Preparation
Combine all ingredients in a pressure cooker
Cook for 20mins then let rest for 1 hour.
Strain to obtain a clear stock.
Sweat all vegetables in Debic butter and oil oer medium-low hear until translucent.
Deglaze with balsamic vinegar and soy sauce. Add vegetable stock and thyme, then simmer for 30 minutes.
Remove the thyme sprigs, add the dark chocolate, and blend until completely smooth. Weigh the total base to calculate the accurate yield.
Finish by stirring in Debic Cooking Cream and white truffle oil. Season to taste.
Combine all mushrooms and thyme in a pan.
Sauté over medium-high heat until mushrooms are well caramelized. Season to taste.
Toss with chopped parsley to coat evenly.
