Fui Cooks At Home I: The Madness of Mushrooms!!

I always plan to cook something at home, something look good, taste great, totally awesome fine foods. Unfortunately, I don't have make it due to the busy work.

Fine Dining Dishes by Fui

Until today, I'm glad to announce, there will be a series of "Fui Cooks At Home" in these few days or maybe few weeks! I'm going to have my first ever Degustation Menu for Christmas! Hmm... still about two months before Christmas, yes, I just make it earlier :p 

I think this might be fate, the first time I share the dessert recipe at forum was about half year ago, that moment, I'm jobless. By today, I also jobless now and going to share these awesome dishes in my blog. Ya, I have promised her and myself, I'm going to organize the 2nd Foods Sharing Post in the forum by end of this year and the chance has come!

I gave up the 2 months bonuses before, and I glad my decision is right and never make me feel regret since I meet her. In return of the lost bonuses, I gained the happiness which I can sure that it really can't buy with money. You see? Because of that, today I have the motivation to cook, to share at there! Well, I gave up another quite good paid salary job and still, I trust myself, that my decision is right.

Ok, back to topic. I plan for a Degustation Menu, but the menu is not yet complete, I need inspiration!


I begin with the Soup Course. It's named: The Madness of Mushrooms!!

The Sparta?! Yea, it remind me of Sparta 300, how excited I was when I going to create my first ever fine dining dish!

I'm very picky to eat vegetables. There are very limited choices, you'll find out what are they :p


Soup, I love the creamy mushroom soup the most! No doubt!

Ingredients for Simple Vegetable Stock

To get a simple vegetable stock is easier than other meaty flavor stock :D

Vegetable Stock

After 20 minutes, I get what I want :D Instead, the vegetables portion is more than necessary.


Meanwhile, wash and dehydrate the dried mushrooms for 30-45minutes before use. I have three type of dried mushrooms imported from France. You will quite familiar with these kinds of mushrooms.

Dehydrating Chanterelle Mushroom (Girolles)

Golden color and has a funnel shaped. It smell fruity when it is try and taste mild peppery.

Dehydrating Porcini Mushroom (Cepes)

The most common mushroom use in high-end restaurant. It is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. It taste slightly meaty, with a smooth and creamy texture.

Dehydrating Morels Mushroom (Morchella)

I get to know about this type of mushrooms by this year when I window-shopping at Hock Choon Supermarket, Jalan Ampang. The first time I saw the price of this mushroom, I was shocked. For only a small jar, it sold at almost 100RM, yes, the price is comparable with the legendary truffle, even higher than some normal grade truffle.
Then I start to realize some of the KL's high end restaurant also using this kind of mushroom in their menu, such as Cilantro.

Clockwise From Top: Chanterelle, Maitake, Shitake, Porcini and Morels

The flavorsome mushrooms have five kind of mushrooms!

Hot the pan(note: picture shown above is not a pan,lol) with olive oil and sauteed the mushrooms.

After that, add in the vegetable stock :D woola!

And... continue with... *Ah, I forgot to take picture of blended mushrooms soup with added milk*

Diced Capsicums In Three Sizes

Another of my favorite vegetable, cut into different sizes for better presentation. Then sauteed the mixed mushrooms with capsicum and seasoning.

Black Truffle From France

This is not as great as Black Perigord Truffle, taste lighter but still nice :D Assume this is the normal grade :p

Now

SHOW TIME!

Soup

The Madness of Mushrooms!!

Creamy Mushrooms Soup with Alba White Truffle Olive Oil and Shaved Truffles in Mushrooms Heaven

I quite satisfy with my first dish, it looks so colorful and taste great, a strong flavor and aroma of mushrooms!

Cost: Roughly 25RM (9.5RM/5g Morels, the most costly ingredient)

Recipe:

Vegetable Stock
40g Chopped Celery
40g Chopped Carrot
80g Chopped Onion
30g Sliced Shitake Mushrooms
2 Garlic Clove
2pc Bay Leaves
600ml Water

Cream of Mushroom
5g Morels Mushrooms
5g Porcini Mushrooms
5g Chanterelle Mushrooms
30g Shitake Mushrooms
20g Maitake Mushrooms
100ml Whipping Cream
200ml Milk
Salt
Pepper
Reserved Vegetable Stock
Extra Virgin Olive Oil
Alba White Truffle Olive Oil

Mushrooms Heaven
Mixed Mushrooms
Shaved Black Truffle
10g Red Capsicum, diced
10g Yellow Capsicum, diced
20g Green Capsicum, diced
Few Dill Tips
Extra Virgin Olive Oil




Method
For the vegetable stock, in a small bowl add all ingredients and water bring to boil. Cook at medium heat and reduce the stock to 1/3(200ml). Reserved with the sliced shitake mushrooms.

For the soup, heat the small pot with olive oil and sauteed the mushrooms. Then add in the vegetable stock and bring to simmer. Blended the soup with the milk. Transfer back to the pot and add the whipping cream, seasoning with salt and pepper. Keep warm.

For the mushrooms heaven, heat the saucepan with olive oil and sauteed the mixed mushrooms. Then add in the diced capsicum and continue sauteed for 1 minute.

To serve, pour the soup in a bowl and spoon the white truffle oil on top. After that, arrange everything on the side of the bowl nicely, starting with diced capsicum, then the mixed mushrooms, shaved black truffles. Garnish with some dill tips. Enjoy!


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