MATSUTAKE CARPACCIO
Micro Shiso Green
Micro Shiso Green
Micro Shiso Green, showcase uniquely textured green leaves that add a touch of sophistication to your culinary creations. Experience the mild yet distinctive shiso flavor, subtly infused with a hint of mint. These delicate leaves serve as an amazing centerpiece for any entrée or appetizer, and they pair exceptionally well with Asian-inspired dishes, enhancing both the visual appeal and taste. Elevate your culinary endeavors with the versatile and flavorful Micro Shiso Green.
Petite® Amaranth Carnival Mix™
Petite® Amaranth Carnival Mix™
Petite® Amaranth Carnival Mix™ provides year-round celebration with this delightful crowd pleaser! Revel in each leaf’s unique color gradients ranging from vibrant greens, pinks, oranges, reds, and yellows. With a mild corn flavor, this mix adds a touch of extravagance and exceptional aesthetics to any plate, while its long-lasting and heat-resistant nature ensures it always holds its shape. Use as a visual complement to any dish in need of a lasting visual impact.
Kinome Leaf
Kinome Leaf
Kinome leaf is a Japanese herb renowned for its distinct and sought-after taste. Its citrus, peppery flavor, and tongue-tingling cooling sensation create a unique culinary experience. This herb has a delicate texture and is available year-round. It is from the same tree as Sansho Pepper and contrasts nicely with rich-tasting foods. The Kinome leaf is an appealing herb that can heighten the flavor profile of sweet and savory dishes alike.
MATSUTAKE CARPACCIO
Ingredients
- Kinome Leaf
- Petite® Amaranth Carnival Mix™
- Micro Shiso
MATSUTAKE CARPACCIO:
- 4 Matsutake mushrooms, cleaned, scraps reserved
- Salt
- Neutral oil
GRILLED MATSUTAKE:
- 4 matsutake mushrooms, cleaned, scraps reserved
- Salt
- Neutral oil
MATSUTAKE BROTH:
- 1 clamshell Fresh Origins® Kinome Leaf
KING TRUMPET PUREE:
- 5 king trumpet mushrooms
- Neutral oil
- 2 cloves garlic
- 3 sprigs thyme
TO ASSEMBLE AND SERVE:
- Yuzu koshō
- 1 finger lime
- 2 kumquats, sliced
- Fresh Origins® Petite® Amaranth Carnival Mix™
- Fresh Origins® Micro Shiso
- Fresh Origins® Kinome Leaf, chiffonade
Instructions
FOR THE MATSUTAKE CARPACCIO:
- Thinly shave mushrooms on a mandoline and set aside.
FOR THE GRILLED MATSUTAKE:
- Heat and prepare a binchotan grill. On a work surface, score mushrooms.
- In a stockpot over medium-high heat, add water and mushrooms. Season with salt and neutral oil and bring to a boil.
- Transfer mushrooms to grill and cook until soft. Set aside
FOR THE MATSUTAKE BROTH:
- Wash all reserved matsutake scraps, making sure to remove all dirt.
- Transfer to a stock pot with water and bring to a boil. Cook until all water has evaporated. Remove from heat and add ice to the pot to stop the cooking process.
- Scrape the fond that has collected at the bottom of the pot, then cover scraps with cold, filtered water.
- Over medium-high heat, bring liquid to a boil and reduce until the mushroom flavor comes through. Strain through a chinois into a small pot. Add Kinome Leaf to the broth and let steep 20 minutes.
- Strain into a non-reactive container and season with salt. Keep warm.
FOR THE KING TRUMPET PUREE:
- Heat combination oven to 275°F and 60 percent humidity. In a metal saucepan, add mushrooms, thyme, and garlic. Cover with oil.
- With lid on, confit in 1 hour, or until mushrooms are tender and soft. Remove from oven and let cool.
- Strain through a chinois, then transfer to blender and purée until smooth. Strain again and reserve in a squeeze bottle.
TO ASSEMBLE AND SERVE:
- In a shallow serving bowl, place Grilled Matsutake. Spoon yuzu koshō over the top, then drape with Matsutake Carpaccio. Place 3 to 4 dollops of King Trumpet Purée over the Matsutake Capaccio.
- Garnish with finger lime pearls, kumquat, Fresh Origins® Micro Shiso, Petite® Amaranth Carnival Mix™, and Kinome Leaf.
- Tableside, pour Matsutake Broth over the Matsutake Carpaccio.