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

Mushrooms:

• 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.

Mushrooms:

• 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