Crayfish, Mushroom and Black Garlic Purée and Grilled Mushrooms
By Sid Sahrawat
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Vario electric grill
Induction or gas cooktop
Mushroom and black garlic puree
300 g button mushrooms
15 g dried porcini
30 g black garlic, finely chopped
200 ml cream
Salt and pepper
2 crayfish tails, uncooked
Salt to season
12 oyster mushrooms
Olive oil to brush the mushrooms
Salt and pepper to season
Mushroom and black garlic puree preparation:
Soak the porcini in hot water for half an hour with just enough to cover the porcini. Slice the mushrooms thinly. In a saucepan add some olive oil and wait until very hot. Sauté the mushrooms stirring continuously. Once the mushrooms are chestnut brown, add the black garlic and sauté for another minute. Deglaze the saucepan with the soaking porcini and liquid. Turn heat to medium, add cream and cook for 5 minutes. Transfer the mix to a food processor and blitz to a fine purée. Season and add more cream if the sauce seems slightly thick. Set aside.
Preheat Vario electric grill to heat level 12 or char grill plate over high heat. Preheat oven on Hot air to 200°C. Cut the crayfish tails in half and season with salt and olive oil. Cook the crayfish flesh side down grill 5 minutes. Then place crayfish flesh side up on a lined baking tray. Cook crayfish in the oven for 4-5 minutes or until flesh is just firm.
Grilled mushrooms preparation:
Brush any dirt from the mushrooms. Brush the mushrooms with olive oil on both sides followed by salt and pepper. Grill the mushrooms on Vario electric grill on heat level 10 or high heat on char grill plate.
Place the crayfish flesh side up, spoon the mushroom purée next to the crayfish, followed by the grilled oyster mushrooms and garnish with a few nasturtium leaves.