It’s autumn and mushrooms are available in numerous varieties. This time I decided to make a plant based version, inspired by Vegan Chef Matthew Kenney. This satisfying dish could be a nice starter or amuse bouche as a smaller bite.
The cracker is made from sesame and flax seeds. Celery stalks and coriander seeds give it a nice flavor. For the crema, cashews are first soaked, then smoked with a smoking gun. Blended with fresh coriander and more spices. It has a nice melted, smoked cheese consistency.
Then a selection of wild mushrooms are quickly sautéed with olive oil and seasoned with ground coriander, fennel and juniper berries. Fresh herbs are used for garnish and color.