Pine Mushrooms Wrapped in Sea Lettuce

A recipe by Rodolfo Guzmán, taken from Boragó
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Pine Mushrooms Wrapped in Sea Lettuce
Pine Mushrooms Wrapped in Sea Lettuce

Serves 4

For the charcoal-grilled mushrooms:

Ingredients

2 kg Chilean espino coal
4 medium pine mushrooms
(Suillus granulatus)
50 g sea lettuce
100 g clarified butter

Method

Heat the espino coal until the embers are red-hot. Then spread the embers out to produce a slight warmth. Wrap the mushrooms completely with the sea lettuce. Then hang them on a rack set about 30 inches (80 cm) above the embers, so they are mobile and can rotate during the cooking. Cook for 3 hours, brushing the mushrooms with clarified butter every 30 minutes. Set aside.

For the garum emulsion:

Ingredients

4 g Chilean silverside garum
40 g Mushroom Oil

Method

In a bowl, whisk the garum with the mushroom oil to make an emulsion. Set aside.

To serve:

4 espino small branches
10 g essence of city mushrooms
28 chickweed leaves

Preheat 4 plates. Remove the mushrooms from the sea lettuce and thinly sliced. Arrange the slices on the center of each plate. Spread the city mushroom essence over an espino twig and place it at one side of the mushrooms, so it releases its aroma. Brush the mushrooms with the garum emulsion and scatter the chickweed leaves around them.

BUY BORAGÓ
Borago

Internationally acclaimed star chef Rodolfo Guzmán of Boragó introduces the exciting world of high-end Chilean gastronomy.

"It isn't every day that a restaurant knocks your socks off, but Boragó managed it with ease." —Financial Times

Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients – often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.