King brown mushrooms, raw beef, celeriac

King brown mushrooms, raw beef, celeriac

By
From
Finding Fire
Serves
4

When cooked, king brown mushrooms possess a rich, robust flavour and a dense texture, but exhibit little taste when raw. Grilling enhances their woody aroma and they develop a dense, meaty quality and sweet smokiness that is packed with umami. Raw slices of dry-aged beef intensify the mushrooms’ meatiness, while the celeriac provides a spicy and pungent finish.

Ingredients

Quantity Ingredient
400g king brown mushrooms, cleaned and halved
grapeseed oil, for spraying
sea salt
60g raw beef, preferably dry aged, thinly sliced

For the celeriac purée

Quantity Ingredient
200g celeriac, peeled and cut into 1.5 cm thick discs
grapeseed oil, for spraying
150–200 ml boiling filtered water
100ml olive oil
sea salt
cava vinegar, to taste

Method

  1. 1. Prepare your embers.
  2. 2. Prepare the celeriac purée. Lightly spray the celeriac discs on both sides with the grapeseed oil and place on the grill cooling rack 10 cm (4 in) above the embers.
  3. 3. Cook the celeriac discs on both sides until they become jet-black in colour and start to feel very soft.
  4. 4. While still hot, transfer to a blender and blitz on a medium-high speed to form a paste. With the machine still running on medium speed, gradually pour in the boiling water (you may not need all of the water) and blitz to form a smooth consistency. Add the olive oil and continue to blitz for a further 2 minutes.
  5. 5. Season and add the vinegar, adjusting to taste. Pass the purée through a fine-mesh sieve lined with muslin (cheesecloth) into a container.
  6. 6. Spray the mushrooms lightly with grapeseed oil and place on a grill cooling rack 15 cm (6 in) above the embers, cut side down. Cover and grill over the embers for 8 minutes until the juices begin to release and the mushrooms turn a honeyed brown colour. Turn the mushrooms, season, and grill for a further 4 minutes.
  7. 7. Place spoonfuls of the celeriac purée on serving plates, topping each with a mushroom half. Drape the slices of beef (1 slice per mushroom) over the mushroom halves and serve immediately.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again