The dish is Japanese-inspired and consists of, among other things, mushrooms and dashi - combined with molecular gastronomy.
Recipe for mushroom dashi
A delicious meat-free dish that is perfect as an appetizer/snack or starter when you have guests.
The dish is Japanese-inspired and includes mushrooms and dashi – combined with molecular gastronomy.
Servings: people
Mushroom dashi
The dish is Japanese-inspired and consists of, among other things, mushrooms and dashi - combined with molecular gastronomy.
Ingredients
Terrine
- 500 gram Mushroom
- Edamame Beans
- Chives Fresh
Terrine gel
- 200 gram Dashi
- 10 gram Tamari
- Salt
- 3 gram Special Ingredients Vegi Gel
Instructions
Terrine
- Slice the mushrooms thinly.
- Sauté them in a little oil over high heat. They should be fully cooked and turn golden.
- Add a bit of tamari or soy sauce.
- Place the mushrooms along with the beans and chopped chives in a terrine mold - preferably a square silicone mold.
- Mix dashi, tamari, salt, and vegi gel in a pot and bring to a boil, stirring continuously.
- Pour the liquid over the mushrooms in the terrine mold.
- Place it in the refrigerator and let it set. It takes one or two hours.
- Take your terrine out of the mold and serve, for example, with liquid dashi, pickled onions, spring onions, herbs, and coriander oil.
- See the full recipe here: