Vegan Gourmet: Coffee-Chocolate Mushroom Steaks with Mint Foam

Elevate plant-based dining with a refined recipe featuring rich mushroom steaks, asparagus, and mint foam.

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This isn’t just a meal—it’s an elevated experience! We’ll be blending the rich, earthy flavors of seared mushroom steaks with the boldness of coffee and dark chocolate soil. Paired with crisp asparagus encased in edible gel and light, airy mint foam, this dish will take your taste buds on a journey like no other.

Ingredients

For the Mushroom “Steaks”:

  • 2 large portobello mushroom caps or king oyster mushrooms
  • 2 tablespoons finely ground coffee
  • 2 tablespoons finely grated dark chocolate (vegan)
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for searing

For the Asparagus in Edible Gel:

  • 10-12 asparagus spears, trimmed
  • 2 cups water
  • 2 teaspoons agar-agar powder
  • Salt, to taste

For the Aerated Mint Foam:

  • 1 cup fresh mint leaves
  • ½ cup unsweetened vegan yogurt (e.g., coconut or soy-based)
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • Salt, to taste
  • A siphon and 2 N2O cartridges for aeration

Instructions

Prepare the Mushroom “Steaks”:

  1. Marinate the Mushrooms: Brush the mushrooms with olive oil and season generously with salt and pepper. Set aside.
  2. Create the Coffee and Chocolate Coating: In a small bowl, mix the ground coffee and grated dark chocolate. Coat the mushrooms thoroughly, pressing gently to adhere the mixture.
  3. Sous-Vide or Steam: For sous-vide, set your water bath to 185°F (85°C) and cook the mushrooms in a vacuum-seal bag for 1 hour to intensify their umami flavors. Alternatively, steam them gently for 15 minutes.
  4. Sear the Mushrooms: Heat a skillet over high heat with a drizzle of olive oil. Sear the mushrooms on both sides until the coating crisps, locking in the bold flavors.

Prepare the Asparagus in Edible Gel:

  1. Blanch the Asparagus: Boil water in a large pot. Add the asparagus and blanch for 2 minutes. Transfer immediately to an ice bath to preserve their vibrant color and texture.
  2. Create the Gel: In a saucepan, boil 2 cups of water and whisk in the agar-agar powder. Add a pinch of salt.
  3. Coat the Asparagus: Once the agar mixture begins to cool but remains pourable, dip each asparagus spear, laying them on a tray to set. The gel will form a delicate, glass-like sheath around each spear.

Prepare the Aerated Mint Foam:

  1. Blend the Sauce: In a blender, combine mint leaves, vegan yogurt, lemon juice, sugar, and salt. Blend until silky smooth.
  2. Strain the Mixture: Pass the blended mixture through a fine sieve for ultimate smoothness.
  3. Charge the Siphon: Pour the mint sauce into the siphon, charge it with one N2O cartridge, shake well, then charge with the second cartridge. Chill until ready to use.

To Serve

  1. Slice the Mushroom Steaks: Slice the seared mushrooms into elegant pieces and arrange them artistically on the plate.
  2. Add the Asparagus: Lay the asparagus spears beside the mushrooms, their gel glistening like culinary jewels.
  3. Dispense the Mint Foam: Add a cloud of aerated mint foam beside or around the mushrooms for a burst of freshness.
  4. Finish with Soil: Sprinkle the remaining coffee and chocolate mixture (soil) over the plate as a bold garnish.

The Experience

This vegan creation reimagines the earthy depth of the original recipe while offering a cruelty-free twist. The savory richness of the mushroom steaks, the bold chocolate-coffee soil, the fresh asparagus, and the airy mint foam combine in a harmonious celebration of flavors and textures. Bon Appétit!

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