PORCINI MUSHROOM ESPUMA

Sauté the dried porcini mushrooms in a pan with a knob of butter. Deglaze with the milk and simmer for a few minutes to allow it to absorb the porcini flavour. Season with salt and pepper to taste.

Blend the mixture thoroughly, then strain it through a fine sieve to achieve a smooth consistency. Pour the strained mixture into a 0.5 L whipper, taking care not to exceed the maximum fill level. Charge the whipper with one cream charger, then shake vigorously 8–10 times.

The porcini emulsion brings the rich, earthy flavour of dried porcini mushrooms to the plate in a light, creamy form. The milk and butter give it a particularly smooth texture, making it versatile enough to use as a topping, accompaniment or aromatic finishing touch. It complements a range of dishes without overpowering them.

With vegetables and potatoes
The emulsion pairs well with roasted root vegetables such as celeriac, parsnips or carrots. It also adds an aromatic contrast to mashed or baked potatoes and creamy polenta. Spoon the foam over the vegetables or side dish just before serving to preserve its light texture.

As a soup topping
A spoonful of porcini emulsion can add a finishing touch to creamy soups. It works particularly well with potato, celeriac or chestnut soup. The mushroom foam adds depth while providing a light, delicate accent. Ladle the soup into bowls first, then add the emulsion just before serving.

With pasta and spaetzle
Fresh pasta, gnocchi or spaetzle provide a mild base for the intense mushroom flavour. The emulsion works well with simple sauces made with butter, herbs or a little Parmesan. Add it sparingly to the plated dish so it complements the other ingredients without overpowering them.

With meat and vegetarian dishes
The emulsion also pairs well with pan-fried chicken breast, veal or pork tenderloin. For a vegetarian option, serve it with sautéed cabbage, stuffed ravioli or a hearty vegetable dish. Side dishes with roasted flavours are especially suitable, as they complement the earthy character of the porcini.

With herbs and crunchy accents
Chives, parsley or thyme add a fresh herbal note to the emulsion. Toasted hazelnuts, croutons or crisp sage leaves provide a contrast to its smooth texture. Use the garnishes sparingly to keep the porcini flavour at the forefront.

Serving suggestions
The porcini emulsion makes a delicate finishing touch for warm dishes and can be dispensed directly from the whipper onto the plate. Spoon it on top of or beside the food rather than stirring it in completely. This helps preserve its light texture and distinctive flavour.

Recipe and video by Allan Gremlich (Instagram: @chef_grem)