Mushrooms, Pumpkin & Parmesan Foam
by
Tuca Mezzomo
This dish was created with the intention of delivering everything a meat dish delivers in terms of flavor, but extracted only from vegetables.
We have smokiness, caramelization, textures, richness, bite, and much more complexity and harmony among few ingredients and precise techniques.
- Level
Expert
- Cooking
1h+
- Overral
2h+
- Ready
Tatsoi
to garnish
Smoked Pumpkin Purée
Kabocha Squash
1Light Cream
1 cupWhite Sugar
3tbspSalt
to taste
Parmesan Foam
Heavy Cream
1lFinely Grated Parmesan Cheese
1 cup
Coal-Roasted Mushrooms
King Trumpet Mushroom
4Extra Virgin Olive Oil
to tasteApple Cider Vinegar
¼ cupSalt
to taste
Equipment
Hay
Charcoal
Whipped Cream Dispenser
Charcoal
Grill
Tatsoi
to garnish
Smoked Pumpkin Purée
Kabocha Squash
1Light Cream
1 cupWhite Sugar
3tbspSalt
to taste
Parmesan Foam
Heavy Cream
1lFinely Grated Parmesan Cheese
1 cup
Coal-Roasted Mushrooms
King Trumpet Mushroom
4Extra Virgin Olive Oil
to tasteApple Cider Vinegar
¼ cupSalt
to taste
Equipment
Hay
Charcoal
Whipped Cream Dispenser
Charcoal
Grill
Mushrooms, Pumpkin & Parmesan Foam
Tuca Mezzomo
Preheat the oven to 180°C
Trim, halve, and deseed 1 kabocha squash
Divide it in 8 parts and carefully remove the skin. Cut it into uniform sizes
Sprinkle the squash with 3tbsp of sugar and season with salt to taste
Place a handful of hay in a heat-resistant container and place a piece of burning coals on top
Put the recipient with the hay and burning coals in the oven to make a smoker
Cook the squash for 40m until soft and caramelized
Warm 1l of heavy cream in a pan over low heat. Stir until reduced by ⅓
Add 1 cup of finely grated parmesan cheese and stir until smooth
Strain the cream into a whipped cream dispenser through a mesh sieve
Tightly close the dispenser and set it with a charger. The parmesan foam is ready
Cover the bottom of the grill with charcoal. Form a very hot brazier, with all the coals burning hot and clean of ashes
Season 4 king trumpet mushrooms with olive oil and salt to taste
Place the mushrooms over the coals, turning them over as soon as they are roasted and golden brown
Heat a metal tray over the brazier and place the mushrooms on it
Deglaze with ¼cup apple cider vinegar, leaving on the brazier to evaporate excess vinegar and turning the mushrooms from time to time. The coal-roasted mushrooms are ready
Place the baked squash into a blender with 1 cup of light cream. Blend for 3m or until obtain a smooth purée. The smoked pumpkin purée is ready
Place 2tbsp of the Smoked Pumpkin Purée on a plate and add the Coal-Roasted Mushrooms
Add the Parmesan Foam over the mushrooms and garnish with a few tatsoi leaves. The roasted mushrooms with smoked pumpkin & parmesan foam is ready
Enjoy!