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Food on the Edge
Learn how to re-create these original Mushroom Cookies by chef Ross Lewis of Chapter One Restaurant in Dublin as served during the Food on the Edge National launch party in August 2019.
For the cookie dough
Mix all dry ingredients, add cold small diced butter bit by bit to dry.
Mix and stir mixing with your hands till all the butter is mixed all the way through.
Chill in the fridge.
Roll between silpat and cut with ring cutter – 35ml.
Bake a 175° fan off for 14 minutes.
For the mushroom purée:
Sautée the mushrooms in the butter and slow cook out for 15-20 minutes. Add the cream and simmer for 4/5 minutes and then puree. Following this, pass and chill.
For the mushroom disc:
Slice the button mushrooms thinly on a Japanese mandolin, using a 20mm cutter.
Pipe the mushroom purée on top of each biscuit and top with a