Truffle Mushroom Steak- Chef Recipe by Luca Spagnolo

Ingredients

600g Lion's Mane mushroom
500g mushroom trimming or mixed mushrooms
150mL Madeira
Water to cover
4 parsnips
400mL vegetable oil
3 bay leaves
2 cloves
5 sprigs thyme, used in 2
2 large shallots, peeled and sliced
400mL soy milk
Very small amount of truffle trimming
100g Champagne vinegar
100g caster sugar
200mL water
80g Pioppino mushrooms
1 stem kale, in small pieces
Oil for deep frying
Olive oil to pan fry
Sea salt
Black pepper
20mL truffle oil
Fresh black truffle

Method

Start by making a mushroom stock, sauté mushroom trimmings in a saucepan, deglaze pan with Madeira, until reduced, add water to cover the trimmings, simmer for 3 hours allowing to reduce.

Strain through a fine cloth or oil filter.

Press the Lion’s Mane mushroom between 2 heavy chopping boards, to form a flat steak. Leave in the fridge.

Preheat oven to 130 C.

Place the parsnips, vegetable oil, bay leaves, clove and some thyme in a small shallow baking tray or earthenware dish, cover with lid or aluminium foil. Cook for 30 minutes in the oven parsnips will be tender.

Remove and drain on kitchen paper until ready to serve.

For the pickled mushrooms, place vinegar, sugar and water in a small saucepan, heat until sugar is dissolved, increase heat to boil.

Add Pioppino mushroom. Remove from heat, allow to cool in the liquid.

For the purée, add a small amount of olive oil in the pan, sauté shallots until golden, add the mushroom and some picked thyme, allow to cook down, allowing all the water from mushrooms to be absorbed.

Add the soy milk and truffle trim, simmer for 30 minutes.

Drain the mushrooms, reserving the cooking liquid. Blend mushrooms in Thermomix, process until smooth, adding back some cooking liquid if required, season, pass through a fine sieve. This purée will be quite thick.

Deep fry the kale leaves at 180 C until crisp, drain on kitchen paper, lightly season with salt.

To serve the dish:

Heat a small amount of olive oil in a pan, add the parsnips, turning over carefully to colour nicely.

Bring the mushroom jus to simmer. Separately bring the mushroom purée to heat. Drain pickled mushrooms.

Heat a non-stick fry pan on moderate heat with 1-2 tablespoons olive oil. Season the lion’s mane steak, cook on both sides until golden.

Arrange the mushroom and parsnip on a plate opposite each other.

Pipe purée onto parsnip, garnish with pickled mushroom, crispy kale, shaved truffle and micro shoots.

Finish with jus, adding a very small drop of truffle oil.