Molecular Gastronomy Mushroom Fritters

Ingredients

In this molecular gastronomy adaptation, the traditional Hungarian Bundás csiperkegomba undergoes a complete transformation. The dish is deconstructed and reconstructed using innovative techniques such as spherification and foams. The flavors are intensified, and the presentation is elevated to create a visually stunning and avant-garde culinary experience. We alse have the original recipe for Bundás csiperkegomba, so you can check it out.

• 250g (8.8 oz) fresh mushrooms 250g (8.8 oz) fresh mushrooms
• 100g (3.5 oz) tapioca maltodextrin 100g (3.5 oz) tapioca maltodextrin
• 50g (1.8 oz) potato starch 50g (1.8 oz) potato starch
• 10g (0.35 oz) agar-agar 10g (0.35 oz) agar-agar
• 200ml (6.8 fl oz) vegetable stock 200ml (6.8 fl oz) vegetable stock
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• 50ml (1.7 fl oz) white wine 50ml (1.7 fl oz) white wine
• 2g (0.07 oz) truffle oil 2g (0.07 oz) truffle oil
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Clean the mushrooms and slice them into thin strips.
2. 2.
   In a bowl, combine the tapioca maltodextrin and potato starch.
3. 3.
   In a saucepan, bring the vegetable stock to a boil and add the agar-agar. Stir until dissolved.
4. 4.
   Remove from heat and add the heavy cream, white wine, truffle oil, salt, and pepper. Mix well.
5. 5.
   Pour the mixture into a siphon and charge it with two gas cartridges. Shake well.
6. 6.
   Heat vegetable oil in a deep fryer or a large pot to 180°C (350°F).
7. 7.
   Dip the mushroom strips into the tapioca maltodextrin and potato starch mixture, ensuring they are well coated.
8. 8.
   Fry the coated mushrooms in the hot oil until golden brown and crispy. Remove and drain on paper towels.
9. 9.
   Using the siphon, dispense the foam mixture onto a plate.
10. 10.
    Arrange the crispy mushroom fritters on top of the foam and serve immediately.

Treat your ingredients with care...

• Mushrooms — Use fresh mushrooms for the best flavor and texture. Clean them gently with a damp cloth or brush to remove any dirt before slicing.

Tips & Tricks

• For an extra burst of flavor, sprinkle some grated Parmesan cheese over the foam before serving.
• Experiment with different types of mushrooms to add variety to the dish.
• If you don't have a siphon, you can use a spoon to create dollops of foam on the plate.

Serving advice

Serve the Molecular Gastronomy Mushroom Fritters as an appetizer or as part of a tasting menu. Encourage your guests to enjoy the dish by taking a bite of the crispy fritters along with a spoonful of the flavorful foam.

Presentation advice

Create an artistic presentation by arranging the crispy mushroom fritters in a circular pattern on top of the foam. Garnish with fresh herbs and edible flowers for an extra touch of elegance.