You'll need a steaming basket and a blender for this dish.
This is a hit for the holidays!
Defrost the raspberries.
Cut the M. Eryngii in half widthwise and use a mold to cut out 4 rounds.
Steam the M. Eryngii scallops for 10 minutes until tender.
Crunch the raspberries.
Remove the Eryngii scallops from the steamer and sprinkle with a pinch of salt.
Dice the purple sweet potatoes.
Add 150 ml water, the butter, pinch of salt and a tbsp lemon juice then and cook for 10-15 minutes until a smooth puree.
Steam the cordy cepes and seaweed for 3 minutes until tender.
Bak de Eryngii coquilles goudbruin in een pan met wat boter.
Steam the (heads of the) M. Beech mushrooms (Shimeji) until tender in the steamer for 5 minutes.
Divide among the plates. And finish with a sprig of red berries and the raspberry crumbles.
Watch my cooking video!
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