Nando Silvestre

Glass of different textures of Cantharellus

MUSHROOMS,  cream,  salt, pepper, jelly sheet  and white of one egg
Mousse: make an infusion with the MUSHROOMS and the cream, add salt and pepper place in the bottom part of the glass. Powder: grind the dehydrated MUSHROOMS, with a bit of salt. Caviar: boil MUSHROOMS in water, add a jelly sheet and sieve it, drop it in  a pot with cold water Crunch:use the caviar MUSHROOMS, add the white of one egg and MUSHROOMS powder, bake it at 100ºC for 45 minutes.   

Recipe from: Javier Garcia Humanes. Pictures from: Jose A. Garcia Moren.

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