I saw this technique at WD50 and loved the simplicity of it. Wylie Dufresne and his team used to slice the mushrooms thinly on a meat slicer and then cut them into tagliatelle shapes before blanching them in emulsion to order and serving as if it was pasta. The look and texture were exactly what you would expect of perfect al dente pasta but with a beautiful delicate mushroom flavour.
We use the whole mushroom when we slice it, but cook it in the same way, served with a slowcooked egg yolk. It becomes the most perfect gluten-free pasta dish. We save all of the mushroom trimmings from our dishes and oxidise them to make our own mushroom ketchup, enhanced with soy sauce and sherry vinegar. This gives the dish real flavour.
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