White Asparagus Tips And Smoked Hen Of The Woods Mushrooms In Porcini Oil And Garlic Dust

Name: White Asparagus Tips And Smoked Hen Of The Woods Mushrooms In Porcini Oil And Garlic Dust
Ingredients: 1 tablespoon porcini oil; 2 tablespoon olive oil; 1 tablespoon liquid smoke; 1 tablespoon kosher salt; apple cider vinegar; 1 pint of maitake mushroom; 1 pint of hen of the woods mushrooms; 1 pint of beech mushroom; 2o pieces of whole white asparagus; 3 tablespoon kosher salt; 1/2 cup heavy cream; 1 large diced potatoes (boiled); 1 teaspoon porcini dust; smoked salt, such as maldon salt, to taste; 5 garlic cloves, sliced, fried, and ground

Le Basque|May 10, 2016 2:57 pm EST

4.5 (2 ratings)

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Mushrooms and white asparagus in a mushroom sauce... get ready for some incredible umami.Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

Servings

4

Ingredients

1 tablespoon porcini oil
2 tablespoon olive oil
1 tablespoon liquid smoke
1 tablespoon kosher salt
apple cider vinegar
1 pint of maitake mushroom
1 pint of hen of the woods mushrooms
1 pint of beech mushroom
2o pieces of whole white asparagus
3 tablespoon kosher salt
1/2 cup heavy cream
1 large diced potatoes (boiled)
1 teaspoon porcini dust
smoked salt, such as maldon salt, to taste
5 garlic cloves, sliced, fried, and ground

Directions

In a medium bowl place porcini oil, olive oil, liquid smoke, kosher salt, and apple cider vinegar. Using a whisk, stir all ingredients and set aside.
Clean and toss all mushrooms in marinade. Cut asparagus tips, 2 1/2” long. Cut off 1” off the ends and reserve the body.
In a sauce pot boil water with 3 tbs kosher salt. Place tips in pot and cook until tender.
Immediately put in ice water to stop cooking process.
Once cold, toss in with mushrooms. Let sit until serving.
In a sauce pot, place heavy cream, asparagus body (that was set aside) and salt to taste. Let simmer until tips are beyond tender. Let cool and blend together. Add boiled potato to asparagus cream for creamier consistency. Set aside and let cool.
To plate:
In 4 bowls of choice, put 2 ounce of cream of asparagus in the center. Separate 4 portions of mushroom salad mix and place over cream of asparagus. Dust each plate with porcini powder and garlic dust. Finish with smoked salt and enjoy.