Ingredients
- 400g (1 ¾ Cup) Heavy Cream
- 400g (1 ¾ Cup) Water
- 56g (2 Ounces) Dehydrated Mushrooms
- 600g (1 Pound 4 Ounces) Fresh Mushrooms, Cleaned
- Thyme 2 Sprigs, Leaves Removed and Chopped
- Garlic Cloves 2 Cloves, Minced
- 22g (3 Tbsp) Fish Gelatin
- 72g (4 EA) Egg Yolks
- 30g (2 Tbsp) Buckwheat Honey
- 7g (2 tsp) Salt
- .5g (1 pinch) Cayenne
- 200g (1 ¾ Cup) Panko Bread Crumbs
- 56g (2 Ounces) Dehydrated Porcini Mushrooms
- 120g (1 Cup) All-Purpose Flour
- 60g (½ Cup) Crisp Coat
- 140g (approx. 5) Large Eggs
- 896g (4 Cups) Vegetable Oil
Equipment
- Small Heavy Bottom Pot
- Spice Grinder
- Blender
- Flexible Molds
- Small Heavy Bottom Pan
Timing
Active Time: 45 Minutes
Total Time: 4 Hours
Yield
12 Servings
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Combine and Reduce Mushrooms
Combine the heavy cream, water, dehydrated and fresh mushrooms, thyme and garlic and bring to a boil.
Reduce the heat to a simmer and cook for 30 minutes.
Remove from heat and remove thyme stems from the mushrooms.
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Bloom Gelatin and Blend Mushrooms
Bloom gelatin in 3oz of cold water.
Place the hot mushrooms in a blender and puree for 1 minute before adding the egg yolks, honey, salt, pepper and bloomed gelatin. Blend for 1 additional minutes.
Pour this mixture into two inch (height) flexible molds so its 1 inch thick.
Place in the refrigerator and chill for 2 hours or until firm.
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Bread Mushroom Pudding Bites
Meanwhile, in a spice grinder grind the panko and dried mushrooms in one cup batches until they are a fine dust. combine the ground bread crumbs and dried porcini mushrooms in a bowl.
In a second bowl combine the flour and crisp coat and whisk together.
In a third bowl add the eggs and whisk together until smooth.
Once the puree is firm, remove from molds and place on a cutting board. Cut into 1”x1” cubes.
Take six cubes and coat in the flour mixture. Remove and dredge in the egg mixture.
Remove from the egg mixture, draining off any excess liquid and gently coat in the panko mixture.
Once nicely coated, return to the egg mixture and panko mixture for a second time. Continue with the remaining squares until they are all coated twice.
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Fry Mushroom Pudding Bites
In a small heavy bottom pan heat the oil to 392°F.
Place 6 coated balls in the fryer and cook for 1 minute or until golden brown.
Remove with a slotted spoon and place on a paper towel lined plate.
Fry the remaining squares and enjoy.
Based on 3 Review(s)
3 Comments.
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Could the puree be frozen after cutting into 1 inch cubes, and then breaded and fried at a later date?
No, Instagel is not freeze/thaw stable.