This is a very simple and refreshing amuse bouche that I served as part of my 1930 Parisian supper club (see menu below) at Brown and Green, Crystal Palace. An alternative to the oyster mignonette, this recipe is a bit of food theatre for the eyes and tastebuds, and a lot easier than shucking oysters!
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Serves 4
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4 oyster mushrooms
1 tsp dried wakame seaweed
Pinch of sea salt
3 tbsp red wine vinegar
1 pink shallot, very finely chopped
4 chicory leaves
crushed ice, to serve
4 saucers
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Place the mushrooms, seaweed and salt in a bowl of boiling water and stand for 10 mins. Drain and refresh in chilled water. Chill until needed. In a small pot, combine the vinegar and shallot and cover with an airtight wrap. Chill until needed.
Place around 50g of crushed ice on each saucer and put a chicory leaf on each. Divide the seaweed between the chicory leaves and place an oyster mushroom each on top. Spoon around one tablespoon of shallot mixture into each oyster and serve immediately.
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