About the Recipe
Molecular Gastronomy - Gelification
With this recipe, you can make a Mushroom Balsamic Gel.
Useful for presentation, plating or to add a depth of flavour to your dishes.
Ingredients
Oil: 1 tsp
Onions/Spring Onion: ½ cup
Bay Leaf: 1 pc
Chopped Coriander Stem: 1 tbsp
Mushroom: 200 gm
Salt
Pepper
Balsamic or White Vinegar: 1 tbsp
Soy Sauce: 1 tbsp
Water: 1½ cup
Agar Agar: 2 gm
Preparation
Step 1
Take a pan, add oil, onions (I have used spring onions), bay leaf, chopped coriander stem and saute for a minute. Then add mushrooms, salt and pepper. Let them cook till mushrooms have a nice colour.
Step 2
Deglaze the pan by adding some balsamic or white vinegar and soy sauce. Mix well. Cook till liquid evaporates.
Step 3
Now add water and let it simmer on medium flame for 30 mins.
Step 4
Strain out the leftover liquid and weigh it. It should be around 200 gm. To this add, 2 gm of agar agar.
Step 5
Heat this for 1-2 mins while whisking to activate it. Let it cool down properly.
Step 6
Now simply, blend it and your mushroom balsamic gel is ready! Use it for plating and to add more depth of flavour to your food.
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