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Mushroom cracker

600 grams

button mushrooms



2 sprigs


4 grams


250 grams

vegetable broth

First chop the mushrooms. Then cut the shallots in half and clean them. Now chop them. After glaze the shallots on a medium heat. Then add the mushrooms and pan fry them till they start to color. Add salt and the thyme leaves for seasoning. Once the mushroom have colored deglaze the pan with the broth and reduce it completly. Then transfer it into a blender and blend it till smooth.

300 grams

mushroom cream

50 grams

tapioca powder

Mix the mushroom cream with the tapioca powder till smooth. Now spread it on a mushroom mold and then bake it at 130 degrees Celsius for around 20 minutes. After that when still hot remove it from the mold to prevent it from breaking. Now let it cool down and they are ready to be served! I dust the top with a thin layer of mushroom powder for a nice effect.


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