#TsogoSun #OnAPlate: Sandton Sun

From memories of kitchens at home to restaurant venues across the country, food is one of our favourite obsessions.

The Smoked Mushroom Potage by Garth Shnier of San at Sandton Sun – a multiple international gold, silver and bronze medal-winning chef is definitely going to have you experience this dish!

This is the sixth article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

tsogo sun on a plate

Smoked Mushrooms potage which serves 4

  • 50g King Oyster mushrooms
  • 50g Portabellas mushrooms
  • 50g Shitake mushrooms
  • 1 whole onion
  • 2cloves of garlic
  • 5g sage
  • 5g thyme
  • 200ml chicken stock
  • 5g veggie spice
  • 5g Cajon spice
  • 100ml cream
  • 10g butter
  • 50ml White wine

Method:

  1. Chop your mushrooms, garlic, herbs and place in a heated pot with your butter and spices. Sauté until golden brown.
  2. Add your chicken stock and let it reduce until half way.
  3. Blend until smooth then place back on the stove and add your cream and season if need.

Wild mushroom tortellini which Serves 4

  • 50g Seamulen flour
  • 6egg yolks
  • Pinch of salt
  • 5ml olive oil
  • 10g Enokitake
  • 10g Buna-shimeji
  • 10g Bunapi-shimeji
  • 10g portabella
  • Half an onion
  • 5g Butter
  • 2g veggie spice
  • 2g sage
  • 20g mascapone

Method:

  1. Mound the flour in the centre of a large wooden board. Make a well in the centre of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
  2. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
  3. Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
  4. Finely chop your mushrooms and onion and herbs and sauté with your spices. Cook until golden then leave to cool.
  5. Once cooled fouled your mascarpone in to mixer
  6. With your pasta machine roll dough until thing and cut in to squares then place mixer in centre then fold the dough into a triangle then take the two points and egg wash them then place them in the middle of the dough. Blanch the pasta then sauté in sage butter then serve.

Truffle Espume

  • 100ml cream
  • 5ml truffle oil
  • 3leafs gentian
  • 2 charges

Method:

  1. Heat cream and truffle oil just before boiling point then add your gentian and mix
  2. Put throw a strainer and in you spume gun and add your charges and serve when ready

Mushroom Duxelle Crepes

  • 50g mushrooms (morels are great, but button mushrooms work)
  •  2 Tbsp. unsalted butter; divided
  • 3 Tbsp. finely chopped shallot
  • Salt and pepper to taste
  • 1/2 tsp. dried thyme
  • 1/4 cup sherry
  • 2 eggs
  • 140g Flour
  • 140ml milk
  • 5ml oil

Method:

  1. Sauté your mushrooms and shallots in butter then and your dried herbs and cook down.
  2. Then the mix and your sherry and cook until alcohol is out
  3. Mix your flour and eggs together and oil then slow add your milk to mixer it reaches a smooth and runny coincidence
  4. Heat up a pan and pour a thin layer in to pan and leave until the bubbles start to break then turn them around

Mushroom Melange

  • 10g enokitake
  • 10g Buna-shimeji
  • 10g bunapi-shimji
  • 10g king oyster
  • 10g shitake
  • 15g onions
  • 2g garlic
  • 2g sage
  1. Rough chop mushrooms and finely chop onions and garlic and place in a pan to sauté until ready

About Naufal Khan

Publisher & editor of Indian Spice.

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