Smoked Mushroom & Black Garlic Mousse with Miso-Glazed Nectarine

Instructions

1. 1

   Smoke the shiitake mushrooms: Place the mushrooms in a shallow dish. Load the smoking gun with hickory wood chips and smoke the mushrooms for 15 minutes, ensuring they are well-covered in smoke. Let them rest for 30 minutes, still covered, to absorb the flavor. (0 minutes active time).

   ~45 min
2. 2

   Prepare the mousse base: Finely chop the smoked mushrooms. In a food processor, combine the chopped smoked mushrooms, black garlic cloves, and 100ml of the heavy cream. Process until very smooth.

   ~5 min
3. 3

   Bloom the agar-agar: In a small saucepan, whisk together the agar-agar powder and water. Let it sit for 5 minutes to bloom.

   ~5 min
4. 4

   Cook the agar-agar: Heat the agar-agar mixture over medium heat, stirring constantly, until it comes to a rolling boil. Boil for 1 minute. Remove from heat.

   ~2 min
5. 5

   Combine mousse ingredients: Gently fold the bloomed agar-agar mixture into the mushroom and black garlic puree. Whip the remaining 100ml of heavy cream until soft peaks form. Fold the whipped cream into the mushroom mixture until just combined. Season with a pinch of salt.

   ~10 min
6. 6

   Chill the mousse: Pour the mousse into individual serving glasses or ramekins. Refrigerate for at least 2 hours, or until set.

   ~120 min
7. 7

   Prepare the miso-glazed nectarines: Halve and pit the nectarines. In a small bowl, whisk together the miso paste and maple syrup. Melt the butter in a large skillet over medium heat.

   ~5 min
8. 8

   Glaze the nectarines: Place the nectarine halves cut-side down in the skillet. Cook for 3-4 minutes until slightly caramelized. Flip and brush the cut side with the miso-maple glaze. Cook for another 2-3 minutes until tender and glazed.

   ~7 min
9. 9

   Serve: Once the mousse is set, top each serving with a miso-glazed nectarine half. Serve immediately.

   ~1 min