Fungus and Jelly

Name: Fungus and Jelly
Yield: Serves 6
Cuisine: Spanish
Ingredients: vegetable oil, for deep-frying; 2 tablespoons chopped chives; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 4 fresh shiitake mushrooms, finely sliced; 4 small Swiss Brown mushrooms, finely sliced; 1 clove garlic, minced; 40 ml extra virgin olive oil; 100 ml Soy Pork Jelly (see Essentials); 2 teaspoons Sichuan Spice Salt (see Essentials); 2 small cloves garlic, sliced; 250 ml pouring (35%) cream; 15 g dried porcini mushroom slices; 4 g gelatine leaves, softened in cold water; 1 cup Tempura Batter (see Essentials); ½ punnet enoki mushrooms, stalks trimmed; ½ teaspoon dried porcini powder; 120 g Soy-Braised Pork (see Essentials), cut into 1 cm dice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is a folly inspired by the Spanish surrealist masters where layers of different textures are created using mushrooms. I save this dish for special-occasion dinners when I want to combine dramatic effect with earthy pleasures.

Ingredients

100 ml Soy Pork Jelly (see Essentials)
40 ml extra virgin olive oil

Europe
Spain
Dinner
Mediterranean
Andalusia

Method

Heat the pork jelly until it liquifies then spoon into six 150 ml dariole moulds to make a 5 mm thick layer. Refrigerate for 1 hour until firm.

To make the mushroom cream, soak the dried porcini slices in hot water for 20 minutes until softened. Strain and reserve the mushroom water. Chop the porcini until finely minced and set aside.

Heat the cream, garlic and 175 ml of the res