Course One - Magic Mushroom Martini
Okay, I will admit to being a bit lost on a drink. This turned out really tasty though! Visually, the crisp green color really made the mushroom martini stand out! Imagine my surprise!
After last time, I was asked to post recipes, so they will follow as will pictures.
Voodoo Chicken Stock, Wild Mushrooms, Porcini mushroom powder, Kosher salt, fresh pepper, onion powder, yellow potato, vodka, cream of spinach mixture (it was the magic part!), bacon, crouton stirrers, truffle oil
Texture and Taste:
The drink was plated by pouring a cream of spinach mixture into the bottom of the glass. Then the vodka-laced mushroom martini was carefully poured into the center which made the spinach mixture ring. Fresh crouton stirrers with a bit of bacon garnish followed by a few drops of truffle oil completed the dish. (Recipe follows description.)
The texture was velvety smooth as all ingredients were pureed. With each sip, the splash of green spinach magic off-set the earthiness of the wild mushrooms. The vodka seemed to enhance the flavors and was barely noticeable as a flavor on its own. The bread and bacon gave the drink a feel and fullness of soup. (In a bowl, it would have been a good soup....but...then I would have missed the vodka.
What I liked best about the soup was the interplay between the cooler creamy spinach magic and the mushroom mixture. The flavors were varied and complex.
2 cups of Voodoo Chicken Stock (made by Frank and canned by me)
1/4 lb cleaned wild mushrooms (oyster, cremini, shitaki, royal trumpet, and portabella)
1 tsp of porcini powder
1/4 tsp of onion powder
1 tiny yellow-fleshed potato, peeled and chopped
1 - 2 oz. vodka
1/2 cup spinach magic
2 bacon slices, cooked crisp
4 crouton stirrers
a few drops of truffle oil
Combine stock, mushrooms, potato, onion powder, and porcini powder in a sauce pan. Add in a good pinch of salt and a few grinds of pepper. Bring all to a simmer and cook until mushrooms are done. (Maybe 25 minutes.) Add vodka. Puree the mixture until it is velvety. Adjusts the salt and pepper, if needed.
To assemble, place the spinach magic in the bottom of a martini glass. Add the stock/mushroom mixture. Garnish with bacon and crouton swizzle sticks and drizzle a few drops of truffle oil.
Microwave 1/4 pound of fresh spinach until it is collapsed. Add 1/8 cup of heavy cream, 1 tsp dried chives, and 1 tsp of tarragon. Puree and allow to rest until it is lukewarm.