Simon brings together the heat and passion of the Mediterranean with the soul of Asia. Before joining Fera as Executive Chef and partner the Carinthian from the village of Eberstein in Austria has worked with several star chefs. Among others, he worked for “Paco Pérez” in the Miramar restaurant (**), as well as in the “Alkimia” with Jordi Vilà (*).
Mushroom Carpaccio: The Umami Bomb
Simply fascinating: a combination of mushrooms, delicate creamy parsley-mayonnaise and wonderfully aromatic herbs…
Ingredients (for 4 pers.):
500 g shiitake mushrooms
(alternative: mushrooms)
1 clove of garlic
1 sprig of thyme
1 bay leaf
1 sprig of rosemary
Olive oil
Truffle oil to taste
Vinegar
Salt blossoms (Flor de Sal d’es Trenc)
For the parsley mayonnaise:
40 g parsley
1 egg
Salt
200 g olive oil or the oil from the
slow-cooked mushrooms
For the pickled Shimeji mushrooms:
1 packet of Shimeji mushrooms
(brown or white)
100 g rice vinegar (apple cider vinegar or white balsamic vinegar would also work)
40 g sugar
10 g salt
Garnish: pine nuts, chives, shiso cress
Preparation:
Clean the mushrooms with a brush, cut off a little of the stem at the bottom. Put the mushrooms in a saucepan, add the garlic and herbs and add enough olive oil to cover the mushrooms a finger’s width. Heat slowly over a medium heat until small bubbles appear. Put the pot aside, remove the herbs and garlic and leave to cool down well. To serve, cut the mushrooms into thin slices and arrange in a circle on a plate. Brush with a little vinaigrette (2 tbsp (truffle) oil mixed well with 1 tbsp vinegar).
For the parsley mayonnaise: Wash the parsley, put it in boiling salted water for about 10 seconds (blanch). Remove. Cool in ice water (this will preserve the colour!). Remove, drain very well and chop. Beat the egg in a bowl, add the parsley and a pinch of salt. Mix everything as finely as possible. Then pour in the oil gradually and mix until you have a creamy mayonnaise.
To pickle the Shimeji mushrooms: clean the mushrooms, cut off a little bit of the stalk. Bring the vinegar, the sugar and salt to boil until both have dissolved, and pour the stock over the mushrooms. Cover with cling foil and let it stand. The longer the mushrooms steep, the tastier they become.
For serving: Roast pine nuts and sprinkle together with the chives, Shiso cress and some Flor de Sal d’es Trenc over the carpaccio. Put some dabs of green parsley-mayonnaise on top and garnish with the pickled Shimeji mushrooms.
Recipe by Simon Petutschnig
Executive Chef & Parter Restaurant Fera
