Slippery jack mushrooms with celeriac, rosemary curd and manjimup truffles

Slippery jack mushrooms with celeriac, rosemary curd and manjimup truffles

By
From
Marque
Serves
10
Photographer
Stuart Scott

The slippery jack is a cep-like mushroom that can be found at the base of pine trees after a period of autumn rains followed by warm sunny days. The slippery jack is an introduced species to Australia and originally comes from North America, as does its host, the radiata pine.

Ingredients

Method

  1. To make the rosemary curd, combine 500 millilitres milk, 2 rosemary sprigs and 3 grams salt and allow to infuse for 2 hours. Pass the mixture through a chinoise and add 5 millilitres liquid rennet. Heat the milk and rennet to 40ºC and pour into a 1 litre gastronorm tray. Allow to sit at room temperature, stirring regularly, for 30 minutes. Move to the refrigerator and allow to set for at least 2 hours until it forms a firm jelly.
  2. To make the truffle sauce, use a fine Microplane grater to grate 50 grams fresh black truffle into a saucepan then add 300 millilitres veal jus. Cook over a moderate heat until reduced by one-third. Using a whisk, mix in 80 grams cold diced butter piece by piece to form a rich, glossy emulsion. Season with salt and freshly ground black pepper. Be careful not to split the emulsion. Keep warm or refrigerate and reheat before serving.
  3. Warm 1 litre vegetable oil to 140ºC in a saucepan and use a coarse Microplane grater to grate in 1 peeled celeriac. Cook the grated celeriac for about 1 to 2 minutes, or until golden, then remove from the oil and drain on paper towels. Season to taste with Murray River pink salt and freshly ground black pepper. Keep warm until required.
  4. Use a damp cloth and small brush to remove any dirt from 20 small young slippery jack mushrooms. Cut them into small wedges. When ready to serve, heat 80 grams butter in a frying pan and sauté the mushrooms with 2 thyme sprigs for 5 minutes, or until golden. Season with Murray River pink salt and freshly ground black pepper.
  5. To serve, arrange the sautéed mushrooms in serving bowls with a spoonful of the rosemary curd, some truffle sauce and a good pile of the celeriac.
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