PORTOBELLO MUSHROOM RAGOUT

1. Finely dice the Portobello mushrooms.
2. Heat a pan and sauté the mushrooms until cooked and lightly browned.
3. Deglaze with the mushroom stock and mushroom vinegar.
4. Season with salt and Zmagic.
5. Add the chive oil and freshly chopped chives.
6. Stir in the agar and iota.
7. Bring the complete mixture to the boil so that the setting agents are activated.
8. Pour the mushroom mixture onto a flat tray and spread it evenly.
9. Allow the mixture to set.
10. Once set, portion into the desired size and shape for plating.

LEMON GEL

1. Combine the lemon vinegar and agar in a saucepan.
2. Bring the mixture to the boil, stirring to distribute the agar evenly.
3. Remove from the heat and allow to cool completely and set.
4. Once set, blend until a smooth gel is obtained.
5. Reserve until plating.

24-MONTH PARMIGIANO REGGIANO FOAM

1. Bring the milk to the boil.
2. Reduce the heat and gradually blend in the Parmigiano Reggiano until incorporated and smooth.
3. Season with Zmagic.
4. Reserve the mixture for serving.

MUSHROOM CHIP

1. Prepare the mushroom purée using the cooked mushrooms.
2. Weigh the mushroom purée and add potato starch equivalent to 10% of its weight.
3. Mix until evenly combined.
4. Season with salt and sugar beet syrup.
5. Spread the mixture into a thin, even layer.
6. Bake at 180°C for 10 minutes.
7. Allow to cool and reserve until plating.

PARMIGIANO REGGIANO & CELERIAC CREAM

1. Prepare the celeriac and place it in a saucepan with the vegetable stock.
2. Cook until completely tender.
3. Add the Parmigiano Reggiano.
4. Blend the celeriac, vegetable stock and Parmigiano Reggiano until very smooth.
5. Gradually blend in cold butter to finish the cream.
6. Season to taste.
7. Keep ready for plating.