Follow Cookwork on Twitter
Follow Cookwork on Facebook

Salad Of Herbs From A Beech Wood



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


180 g Ratte potatoes
500 ml water
7 g salt
20 ml virgin olive oil, divided
200g spring mushrooms
450 g mushrooms
2 g table salt
12 leaves ground ivy
12 leaves oxalis
20 g tuber aestivum truffle
6 g fresh yeast, divided
500.0 ml of Pulse Stock for Salad Of Herbs From A Beech Wood Magnifying_glass


  1. 1
    For Potato: Bring lightly salted water to the boil. Peel the potatoes and split into medium-sized pieces. Boil until almost cooked and still a little hard. Drain and add 1 g fresh yeast. Mash with a fork. Add salt and 15 ml olive oil, mix and set aside, not in the refrigerator, covered with aluminum foil to prevent discoloration.
  2. 2
    For Spring Mushrooms: Choose the freshest possible mushrooms. Use a soft brush to remove any soil or, if necessary, a small knife, but try not to wash in water. Cover with a damp cloth and place in the refrigerator.
  3. 3
    For Mushroom Sauce: Wash the mushrooms in plenty of water. Cut each mushroom into four and place in a tall pot. Add the pulse stock and heat over a low flame but do not boil. When the stock is hot, leave to cook gently, without boiling, for an hour. Strain through a damp cloth and refrigerate. When cold, add 5 g yeast and table salt. Mix and return to the refrigerator.
  4. 4
    For Truffle: Chill the truffle in the refrigerator.
  5. 5
    Presentation: Heat the potato in the bain-marie until very hot. Remove the mushrooms from the refrigerator and use a very sharp knife to slice very finely. Also slice the truffle very finely then cut into thin strips. Mix the two. Heat the mushroom sauce very slowly. Place the hot potato in a soup dish and top with the truffle and mushroom mixture. Arrange three leaves of each type on each dish then sprinkle with 5 drops of virgin olive oil. Heat the mushroom sauce to 80ºC / 176ºF and pour into the dishes to just cover the base.


By Chef Andoni Luis Aduriz

Chef's Remark: There are many ways of approaching a dish—focusing on the product, the technique or a specific concept.  In this case, we have tried to evoke a familiar landscape through very special aromas, textures and flavors.

Spinner Loading