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For the cookie dough
Mix all dry ingredients, add cold small diced butter bit by bit to dry.
Food on the Edge
Mushroom Cookies by Ross Lewis of Chapter One Restaurant
Learn how to re-create these original Mushroom Cookies by chef Ross Lewis of Chapter One Restaurant in Dublin as served during the Food on the Edge National launch party in August 2019.
28 August, 2019
ingredients
For the cookie dough
All purpose flour
360g
Unsalted butter
240g
Mushrooms
80g (brown mushroom powder)
Sugar
20g
Butter
Cold and diced
For the mushroom purée
Mushrooms
200g (flat cap mushrooms)
Mushrooms
200g (chestnut mushrooms)
Butter
80g
Fat cream
200ml
For the mushroom disc
Button mushrooms
12 (large white button mushrooms)
Step 01
Step 02
Mix and stir mixing with your hands till all the butter is mixed all the way through.
Step 03
Chill in the fridge.
Step 04
Roll between silpat and cut with ring cutter – 35ml.
Step 05
Bake a 175° fan off for 14 minutes.
Step 06
For the mushroom purée:
Sautée the mushrooms in the butter and slow cook out for 15-20 minutes. Add the cream and simmer for 4/5 minutes and then puree. Following this, pass and chill.
Step 07
For the mushroom disc:
Slice the button mushrooms thinly on a Japanese mandolin, using a 20mm cutter.
Step 08
To assemble
Pipe the mushroom purée on top of each biscuit and top with a
mushroom disc.
