200 grams Maitake mushroom, cleaned
4 pounds Cloumage
30 grams preserved lemon
20 grams sliced chives
16 grams smoked salt
freshly ground pepper
5 grams chives, diced finely
1 gram espellete pepper
pinch of salt
1 Meyer lemon wedge
Start by trimming the Maitake mushroom to approximately 250-300 grams. Skewer the bottom of the mushroom with a chopstick or skewer so that there is something to hold onto while frying.
Cut the flesh and pith from the preserved lemon and save the rind. Brunoise the rind and set aside.
Place the Cloumage in a big mixing bowl and using a spatula, mix cheese with reserved lemon, sliced chives, smoked salt and pepper to taste. Set aside.
Fry the mushroom at 375 degrees Fahrenheit until crispy. Drain the mushroom on a paper towel. Cut off the stem where the skewer was. Season the mushroom with espellete, chives and salt. Smear a large dollop of the Cloumage mixture onto a plate, top with mushroom and garnish with a wedge of Meyer lemon.
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