These gel noodles harness the uniquely earthy, rich flavors of mushrooms and transforms them into delicate strands of edible umami.
Ingredients
- 1532g (3 lb 6 oz) Assorted Mushrooms (Crimini, Button, Oyster, Shiitake, Portobello)
- 1 sprig Thyme
- 1 sprig Rosemary
- 1 sprig Sage
- 2g (2 tsp) Locust Bean Gum
- 2g (1 tsp) Carageenan Kappa
- 20g (1 Tbsp + 1 tsp) Salt
Equipment
- Perfect Caviar Maker
- Food Grade Spaghetti Tubing
- Super Bag 250 Micron
- Heavy Bottom Stock Pot With a Cover
- Heavy Bottom Sauce Pot
- Food Processor
- Whisk
- Control Freak (optional)
Timing
Active Time: 35 Minutes
Total Time: 2 Hours
Yield
605g
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Prepare Mushrooms
If you have any mushrooms that are especially dirty use a pastry brush to dust off any dirt. Do not wash mushrooms as they quickly become waterlogged.
Place the mushrooms in a food processor and pulse 3 times. Do not over mix these as it is unnecessary. The mushrooms should resemble a rough chop.
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Heat and Cover
In a heavy bottom stock pot place all the mushrooms (stems and all), thyme, rosemary, sage, and salt.
Cover and place over low heat.
The mushrooms will quickly start to release their liquid. You do not need any oil for this, the salt and heat will do all the work.
Allow the mixture to cook over low heat for 30 minutes. Stir every 5 minutes to check the progress of the mushroom jus.
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Pour and Strain Mushroom Jus
Pour the mushrooms into a large 250 micron superbag. Allow it to strain for 20 minutes when it cools.
Squeeze the bag to draw as much liquid out of the mushrooms as possible.
Measure 600g (21oz) of strained mushroom jus and allow it to cool to room temperature, about 30 minutes.
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Mix Dry Ingredients
In a small bowl, dry mix together the carrageenan iota, kappa, and locust bean gum.
Pour the mushroom jus into a heavy bottom sauce pot and sprinkle the dry mixture over the top.
Place the jus over medium heat and whisk until it comes to a simmer.
Lower the heat to low, this will keep the mixture from setting prematurely.
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Fill Spaghetti Tubing
Attach the spaghetti tubing to the end of the perfect caviar maker.
Submerge the tube in the mushroom jus and fill the tubing by pulling the plunger on the perfect caviar maker.
Do not fill past the tubing and into the chamber of the perfect caviar maker.
Place the filled tubing into a bowl of ice water to set the noodles quickly.
Repeat this step until you have made the amount of noodles you desire.
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Removing Noodles
To remove the noodles from the tube, reattach the perfect caviar maker to the filled tubing. Make sure the plunger is fully extended before attaching it. Push the plunger down to eject the noodles out of the tubing.
Repeat this process with all of the noodles. Serve immediately.
Based on 4 Review(s)
5 Comments.
[…] our Essence of Mushroom Gel Noodle recipe a try! These gel noodles harness the uniquely earthy, rich flavors of mushrooms and […]
I’m getting lots of air bubbles when I make this? What am I doing wrong?
I would recommend giving the mixture a few hours to settle. It sounds like you’re piping them out while there is still air trapped from incorporating the locust bean gum.
In “The French Laundry, Per Se” Thomas Keller et. al. get bubbles out of similar mixtures by putting an open tray in a chamber vacuum machine and running it a full cycle.
Interesting!