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Crispy Mushroom Pudding Bites

July 16, 2019Cole Whitney
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AdvancedCrisp CoatFish Gelatin
Crispy crunchy on the outside, melty savory on the inside, this scrumptious bite takes advantage of the low melting point of gelatin to turn the unbelievable umami of mushroom pudding into a finger food.

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

  • 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.

  • 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.

  • 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.

  • 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.

Summary
recipe image
Recipe Name
Crispy Mushroom Pudding Bite
Author Name
Modernist Pantry
Published On
2019-07-16
Preparation Time
0H45M
Total Time
4H0M
Average Rating
4.51star1star1star1star1star Based on 3 Review(s)

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Comments (3)

The Secret of Gelatin

July 22, 2019 9:51 am

[…] Link: Crispy Mushroom Pudding Lemonade Jello Dessert Quick and Rich Miso Ramen […]

Jon

October 26, 2020 12:44 pm

Could the puree be frozen after cutting into 1 inch cubes, and then breaded and fried at a later date?

Janie Wang

October 27, 2020 4:06 pm

No, Instagel is not freeze/thaw stable.

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