SHRIMPS, SHIMEJI MUSHROOM AND THEIR INFUSION WHITH TRUFFLE BALSAMIC VINEGAR CAVIAR
Where the sea meets the forest: sweet and meaty shrimp blend with the earthy aromas of shimeji mushrooms.
A light infusion envelops everything, while pearls of truffle vinegar elegantly explode in the mouth.
A perfect balance between sea and land, between lightness and depth.
Makes 4
Ingredients
• 24 king size shrimps
• 50 g balsamic truffle vinegar caviar – Truffitaly
• White truffle oil – Truffitaly
• Edible flowers
For the shrimp bouillon
• 1 lt cold water
• 300 g white wine
• 1 carrot
• 1 celery stalk
• 1 small onion
• A few grains of pepper
• 1 bay leaf
• A few parsley stalks
• Shrimp heads
For the shimeji infusion
• 1 lt cold water
• 10 g dry rishiri kombu
• 200 g shimeji mushrooms
• 8 ml mirin
• Salt
Method – Shrimp bouillon
Reduce the wine by half over low heat. Combine all the ingredients and bring to a boil for about 20 minutes. Strain the liquid and set aside.
FOR THE SHIMEJI INFUSION
Clean the mushrooms and cut them into pieces about 4 cm from the head, then set aside.
Soak the kombu in cold water for at least two hours.
Place 1 liter of water and the kombu in a saucepan and gently heat to 60°C (140°F), maintaining this temperature for one hour. Remove the kombu, add the mirin and the washed shimeji mushrooms, heat to 85°C (185°F), and let steep for 15 minutes.
TO COMPLETE
Heat the shrimp broth to 85°C (185°F), add the cleaned shrimp, and cook for about 3 minutes, depending on the size of the shrimp. Remove from the broth and drizzle with white truffle oil. Divide the hot mushrooms among four plates, add six hot shrimp, and pour in the hot infusion.
Garnish with truffle caviar and a few edible flowers.
Serve immediately.
Created by Ivonne Barillari
