After the first early winter rains, matsutakes arrive in our kitchen in abundance. Here we glaze them in plankton, shave them, and then garnish them with Marcona almonds.
Ingredients
MATSUTAKE MUSHROOMS
- 20 grams | 3 tablespoons marine phytoplankton
- 100 grams | ½ cup water
- 4 | matsutake mushrooms, peeled and left whole
MARCONA ALMONDS
- 400 grams | 2 ¾ cups Marcona almonds
- 800 grams | 3 ⅓ cups water
- 30 grams | 2 tablespoons crème fraîche
- Maldon sea salt
- 16 | ice lettuce leaves
How to Make It
- FOR THE MATSUTAKE MUSHROOMS: Combine the plankton and water in a small metal bowl and mix together until smooth. Brush the mushrooms with the plankton slurry, let dry slightly, and then brush to cover well with a second coat. Let the mushrooms dry at room temperature for 4 hours, until the slurry is completely dry. Using a mandoline, thinly slice about 5 perfect slices from each mushroom. Hold between sheets of parchment paper in the refrigerator. Reserve the remaining slurry for garnishing the plate.
- FOR THE MARCONA ALMONDS: Preheat the oven to 325°F (165°C). Spread the almonds on a sheet pan and toast in the oven for 10 minutes, until golden brown and fragrant. Set aside 12 almonds. Put the remaining almonds in a pressure cooker, add the water, and cook on high pressure for 30 minutes.
- When the almonds are ready, prepare an ice bath. Drain the almonds, reserving the liquid. Transfer the almonds to a blender, add the crème fraîche, and mix on high speed for about 1 minute, until smooth. If the puree is not turning freely in the blender, add a little of the reserved liquid. Strain the puree through a chinois into a bowl, then nest the bowl in the ice bath to cool the puree. Season with Maldon salt and transfer to a squeeze bottle.
