Wild Mushroom Pici
Jonny Lake's Wild Mushroom Pici. Hand-rolled pici coated in a deep mushroom butter emulsion, finished with roasted wild mushrooms, herbs, and olive oil.
Ingredients
Pici Noodle
- 220g Tipo 01 flour
- 200g Semolina flour, fine
- 210g Filtered water
- 25g Extra virgin olive oil
- 5g Fine salt
Oxidised Mushroom Juice
- 1500g Chestnut brown mushrooms
- 6g Fine salt
Mushroom Emulsion Base
- 675g Oxidised mushroom juice (1), reduced to 250g
- 80g Oxidised mushroom juice (2)
- 135g Madeira, reduced to 30g
- 20g Tamari soy
Mushroom Emulsion (NO ALCOHOL)
- 500g Unsalted butter, diced into 2cm cubes
- 200g Mushroom emulsion base
- 25g Fermented mushroom juice
Wild Mushroom Pici – To Finish
- 120g Rolled pici noodles
- 100g Mushroom emulsion
- 100g Mixed wild mushrooms
- 20g Washed and dried spinach leaves, chopped
- 10g Chopped parlsey, tarragon
- Extra virgin olive oil, salt, black pepper
Method
Ingredients
Pici Noodle
- 220g Tipo 01 flour
- 200g Semolina flour, fine
- 210g Filtered water
- 25g Extra virgin olive oil
- 5g Fine salt
Oxidised Mushroom Juice
- 1500g Chestnut brown mushrooms
- 6g Fine salt
Mushroom Emulsion Base
- 675g Oxidised mushroom juice (1), reduced to 250g
- 80g Oxidised mushroom juice (2)
- 135g Madeira, reduced to 30g
- 20g Tamari soy
Mushroom Emulsion (NO ALCOHOL)
- 500g Unsalted butter, diced into 2cm cubes
- 200g Mushroom emulsion base
- 25g Fermented mushroom juice
Wild Mushroom Pici – To Finish
- 120g Rolled pici noodles
- 100g Mushroom emulsion
- 100g Mixed wild mushrooms
- 20g Washed and dried spinach leaves, chopped
- 10g Chopped parlsey, tarragon
- Extra virgin olive oil, salt, black pepper
