For 4 persons
- 4 large king trumpet mushrooms
- 3 tbsp rapeseed or olive oil
- If desired, 1 small piece of dried seaweed (kombu, nori, hijiki or Palmaria palmata/dulse)
- 200 ml white sparkling wine or white wine, preferably Swiss
- 2 tbsp sunflower seeds
- 2 tbsp pine kernels
- Natural salt
- 1 radicchio di Treviso (Italian chicory)
- A little black pepper
- 1 bergamot
- 2 handfuls of salicornia/sea beans
- 1 small knob of plant-based butter (Alsan…)
- 2 handfuls of lamb’s lettuce
Brush the mushrooms. Remove the caps and cut into thin slices. Cut the stems into approx. 3 cm thick chunks. Using 2 tbsp of oil, fry the mushroom chunks on both sides in a pan over a medium heat. Season lightly with salt. Add the seaweed. Douse with the sparkling or white wine, turn down the heat and simmer gently.
Cut off the very bottom part of the radicchio. Wash and dry the leaves. Fry the seeds and kernels in a second pan over a medium heat until golden brown. Put the seeds aside in a small bowl. Add the remaining 1 tbsp of oil to the pan and fry the sliced mushroom caps. Add the radicchio to the pan and remove the pan from the direct heat. Season the mushroom caps and radicchio lightly with salt and pepper to taste.
Wash the bergamot; using a peeler, remove two thin pieces of peel and add them to the mushroom chunks in the pan. Grate the rest of the peel with a fine grater. Cut off the remaining peel and white part with a sharp knife, then remove the bergamot segments.
Rinse the salicornia and add to the mushroom chunks in the pan together with the bergamot segments and plant-based butter. Stir briefly and leave to infuse for two minutes.
Wash and dry the lamb’s lettuce. Divide the radicchio and mushroom caps amongst 4 plates. Place the mushroom chunks on top with the salicornia, bergamot segments and sauce (without the seaweed and bergamot peel). Add the lambs lettuce and sprinkle with the seeds. Serve!
Photos: Patrick Besch