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Journalism of Courage
A PURPLISH honey combed mushroom called Morel is the most beautiful edible piece of fungus I8217;ve ever seen. Soaked in red wine, it8217;s a fungi first. But not quite. That8217;s the trumped-shaped one, with a melodic Spanish name to go8212;Chantrelle. Chewy, with a hint of parsley and shallots.
My fork8217;s on a roll8212;an oyster mushroom flavoured with thyme, and I sit back and think of all the sorry mortals who think button mushrooms sauteed in butter is a treat.
There8217;s the plump Cepes, an expensive, European variety that has been dipped in white wine. There8217;s a fifth spot too. A button. I8217;ll pass.
I8217;ve just indulged in something called the Antipasti of Exotic Mushrooms with Goat Cheese Crostini Rs 450 at The Royal Le Meridien8217;s mushroom festival in Mumbai. Five flavoured mushrooms in a platter leading upto the main course.
Next comes Tortellini Portobello in a four cheese sauce. If you have an appetite for strong flavours, then move on to this main course, which is not available on the special menu, but is on the lunch buffet Rs 585.
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MUSH ADO
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8226; One cup of raw mushrooms contains 20 calories and zero fat |
Ribbons of meaty mushrooms in white sauce. It8217;s a light dish that actually leaves space for another item on the menu8212;Spongy Morel with Black-Eyed Beans, served with parsley and thyme Rs 390. This one8217;s a tomato-based sauce. Never knew my tongue had so many erogenous zones.
Satiation is just a dessert away. Yes, you can make one with mushies. The cheesy Mushroom Pannacotta Rs 225 redeems the button mushroom.
The ancient Egyptians spent a lot of time trying to deduce the mushroom8217;s immortalising powers. I prefer death by feasting.
Joie De Vivre is on till the end of the month at the Royal Le Meridien, Mumbai
Pannacotta Des Champignons with Mint Chocolate Sauce
Serves 6
Pannacotta Mixture
INGREDIENTS
Castor sugar, 150 gm
Fresh cream, 600 gm
Milk, 150 gm
Gelatin, 12 gm
Fresh button mushrooms, 100 gm
METHOD
Bring the cream and milk to boil slowly. Cook for five minutes. Dissolve gelatin in 50 ml cold water for five minutes. Take the boiling cream off the heat and add gelatin; stir until dissolved, then cool. Meanwhile, blend the mushrooms and add to the mixture. Keep stirring. Put the mixture in six small moulds. Chill until set.
Chocolate sauce
INGREDIENTS
Dark chocolate, 100 gm
Double cream, 150 ml
Mint leaves, 50 gm
METHOD
Break the chocolate into pieces and melt gently on a double boiler. Simmer the mint in the cream for five minutes. Cool, then strain the cream. Add to the chocolate and stir. Chill.
To serve
Dip moulds briefly in hot water, then invert on the plate and drizzle with the chocolate mint sauce.
