Mushroom Forest

Ingredients and method


  • Sweet Peeper
  • Shiitake mushrooms
  • Enoki mushrooms (brown and white)
  • Beech mushrooms
  • Sweet potato cream
  • Purple parsnip
  • Pumpkin
  • Coconut milk
  • Tahoon Cress oil (recipe)


  • Blanch the parsnip.
  • Make a sweet potato cream.
  • Mix coconut milk with pepper and salt in a whipped cream dispenser.
  • Pipe sweet potato cream onto the plate.
  • Arrange the blanched purple parsnip on the plate.
  • Sauté the mushrooms separately with butter.
  • Artfully place the mushrooms upright in the puree.
  • Place Sweet Peeper in between the mushroom varieties.
  • Pour the pumpkin soup along the edge of the plate.
  • Spray coconut foam from the whipped cream dispenser over the soup.
  • Drizzle Tahoon Cress oil over the foam and soup
  • Add pepper and salt and serve immediately
  • Finish with loose Sweet Peeper leaves for the finishing touch.

Recipe: Eric Miete

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