Stock Base

25g dried porcini

15g dried morel

15g dried shiitake

150g fresh oyster mushrooms (reserve one nice cap for garnish coin)

100g fresh chanterelles

150g celery root, peeled and diced

1 medium leek (white & light green part only), sliced

3 garlic cloves, confit (see below)

1 sheet kombu (about 5g)

2.5 L cold water

5g kosher salt (adjust to taste)

6–8 black peppercorns

2–3 fresh tarragon sprigs

Clarification Raft

500ml of strained mushroom stock (from above)

200g lean ground chicken (or turkey)

2 egg whites

50g mirepoix brunoise (celery root, leek, carrot)

Pinch of salt

Garlic Confit

6–8 garlic cloves, peeled

Neutral oil to cover

Crispy Mushroom Tuile

50g mushroom powder (blend of dried porcini & shiitake works well)

30g potato starch

150ml water

2g salt

Chive Oil

50g fresh chives

100ml neutral oil

Pinch of salt

Garnishes

Edible marigold petals (1–2 small petals per portion)

Micro chervil sprigs or tarragon leaves

Garlic Confit

1. Place peeled garlic cloves in a small saucepan, cover with neutral oil.
2. Heat gently over lowest setting until garlic is tender but not browned (about 30–40 min).
3. Cool in oil. Reserve 3 cloves for stock; rest can be used for other dishes. Store in airtight container, garlic submerged in its oil, refrigerated

Mushroom Stock

1. In a large pot, combine dried mushrooms and kombu with cold water. Let sit 30 minutes.
2. Add celery root, leek, peppercorns, garlic confit cloves, fresh mushrooms (oyster + chanterelle), and tarragon sprigs.
3. Bring slowly to a bare simmer. Do not boil. Simmer gently for 1.5 hours.
4. Strain through fine chinois, pressing gently. Strain and cool rapidly in an ice bath.  Store in fridge overnight - flavor will actually improve slightly.

Clarify the Stock

1. In a large pot, combine 500ml chilled mushroom stock with ground chicken, egg whites, and brunoise. Stir well.
2. Heat slowly over medium-low, stirring occasionally until the raft forms and begins to float.
3. Stop stirring, poke a small hole in raft, and let simmer gently for 30 minutes.
4. Ladle clear consommé through the hole, strain again through fine mesh with cheesecloth. Adjust salt to taste.
5. Keep consommé hot in insulated container or cool and reheat gently later — avoid boiling.

Poached Oyster Mushroom Coin

1. Slice or use a ring mold to press a round “coin” from a light-colored oyster mushroom cap.
2. Poach gently in salted simmering water for 30–40 seconds until tender. Drain and reserve.
3. Shock briefly in ice water to stop cooking.  Drain well and store between slightly damp paper towels in an airtight container in fridge.

Chive Oil

1. Blanch chives in boiling water for 10 seconds, shock in ice water, squeeze dry.
2. Blend with neutral oil until vibrant green.
3. Strain through fine mesh or coffee filter. Season lightly with salt.
4. Store refrigerated in squeeze bottle or small pipettes.

Crispy Mushroom Tuille

1. Whisk mushroom powder, potato starch, water, and salt until smooth.
2. Spread very thinly on silicone mat in desired shape.
3. Bake at 320°F for 10–12 minutes, or until crisp and dry.
4. Cool completely before handling.  Store between parchment in an airtight container with silica gel packet to maintain crispness.

Assembly and Service

1. Reheat consommé using gentle heat - keep just below a simmer to preserve clarity.
2. Place one mushroom coin in the center of each serving cup and add 1-2 marigold petals and micro chervil or tarragon leaves to the side.
3. Perch mushroom tuille on the rim of each cup and lean a pipette of chive oil against outside of cup.
4. Present a cup to each guest.  Carry consommé in a small teapot or spouted vessel and pour tableside, aiming off center and slowly rising as you pour.