Mushroom and goats cheese

This recipe is "inspired" by a starter we were served at the Michelin starred La Passagère at Les Belles Rives.
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Equipment

  • blender

Ingredients
  

  • 150 g small white mushrooms best quality
  • 100 g creamy goats cheese
  • 50 g hazelnuts

Instructions
 

  • Clean and trim the stalks of the mushrooms. Slice the mushrooms as thinly as possible maintaining the mushroom cross section as much as possible
  • Arrange directly on the plates which will be served. Arrange the slices of mushroom in a mushroom or tree shape. The base will be about half way up the plate
  • Slice the goats cheese to form the trunk and add underneath the base of the mushrooms.
  • Put the hazelnuts in a bowl and blitz them with the blender. They should not be completely ground but kept quite course. This is spread below the trunk to look like earth
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