Mushroom scallop


Soil/crumble of black olive:

  • 120 gr flour
  • 25gr sugar
  • 50 gr butter
  • vadouvan
  • curry
  • 1 jar of black olives
  • 1 tablespoon black food coloring


  • 4 king boletus
  • ½ pointed cabbage
  • 1/dl white wine
  • grape seed oil
  • 1 bunch of Enoki mushroom
  • 1 tablespoon coarse salt
  • syrup of Kaffir Lime Leaves (see other recipe)
  • Tahoon Cress oil (see other recipe)
  • 1 cup Rock Chives
  • 1 cup Zorri Cress


Soil/ crumble of black olive:

  • Dry the black olives without moisture at 90°C for 3 hours and grind them into a powder in a food processor.
  • Mix all ingredients, including olive powder, well by hand to form a crumbly dough.
  • Dry the whole thing on greaseproof paper at 65°C for about 8 hours.
  • You can store the whole for a long time in a closed container in the freezer.


  • Cut the cabbage into thin strips and stew together with the sliced Rock Chives some oil, salt and the white in a pan on the big green until it is cooked.
  • Cut one king boletus into nice pieces, scallop thickness, and the other into thin slices.
  • Brush the slices and bolete pieces with Tahoon Cress oil and grill them on the Big Green Egg at 210°C.
  • Brush the pieces last with the syrup from the Kaffir Lime Leaves.
  • Arrange the whole on a plate and add some Zorri Cress for the spicy touch.

Recipe: Leonard Elenbaas (BBQ Pitmaster Community) and Eric Miete

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