200 grams | button mushrooms |
2 grams | salt |
40 grams | egg yolk |
20 grams | truffle trimmings or tapenade |
20 grams | sushi vinegar |
4 grams | Worcester sauce |
60 grams | sunflower oil |
Now for the truffle cream. First slice the button mushroom in slices. Then pour a drizzle of oil in a frying pan and pan fry the mushrooms till completely golden and a lot of the liquid has vaporized. Also add the salt for seasoning. Now transfer the mushrooms on a tray and let them cool down in your fridge. Then transfer them into a blender and also add the egg yolk, the truffle trimmings, the sushi vinegar and the Worcester sauce. Blend this till smooth. Now also add the sunflower oil and blend it till it’s completely emulsified. Then transfer it into a piping bottle and let it set in your fridge for at least 1 hour.