Cremini Poached in Espresso
March 25, 2008 – 12:05 am
I’m sketching out a plate presentation that will include these as an element. They are Cremini mushrooms poached in espresso with cracked Malabar peppercorns. I can actually see these working nicely in a number of plating scenarios for which deep earth flavors are called. Let me tell you something: Mushroom, espresso, and black pepper are a pretty earthy triangulation of flavors. I can also envision storing a large jar of these in the refrigerator as a snack or pick-me-up for on-the-go. They’d also probably go well in an antipasti configuration, and now I’m thinking I should try enrobing a few in chocolate. I’ll try some other mushroom varieties next time as well…
