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Food Art Food Plating: Mushrooms and Cream inspired by “Mushrooms” by Sylvia Plath

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Today we are using different plating techniques to plate up a dish inspired by the poem Mushrooms by Sylvia Plath. In the dish I used three types of mushrooms cooked three different ways. I cooked the Cremini mushrooms in cream sauce with white wine, the Oyster mushrooms were sautéed with some garlic and didn't cook the Enoki mushrooms but instead left them raw, wrapping them in chive and giving them a nice coat of olive oil and sea salt.
The "moss," is made using home made bread crumbs that have been blitzed then mixed with a spinach puree then dehydrated to give them crunch. I also made some parmesan tuiles (super easy to make).

The cream aspect of the dish is burrata cream mixed with lemon zest, thyme and salt. If you can't buy this it is traditionally made using pieces of fior di latte and 45% cream or at least that's how I learned to make it in Italy. I garnished with some micro arugula for the pepperiness.

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I've always really loved the poem, "Mushrooms," by Sylvia Plath so I felt that it was important to add it into the making of this episode. Here is the poem in writing.

"Overnight, very
Whitely, discreetly,
Very quietly

Our toes, our noses
Take hold on the loam,
Acquire the air.

Nobody sees us,
Stops us, betrays us;
The small grains make room.

Soft fists insist on
Heaving the needles,
The leafy bedding,

Even the paving.
Our hammers, our rams,
Earless and eyeless,

Perfectly voiceless,
Widen the crannies,
Shoulder through holes. We

Diet on water,
On crumbs of shadow,
Bland-mannered, asking

Little or nothing.
So many of us!
So many of us!

We are shelves, we are
Tables, we are meek,
We are edible,

Nudgers and shovers
In spite of ourselves.
Our kind multiplies:

We shall by morning
Inherit the earth.
Our foot's in the door."

I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.

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