Appetizer Viennese MUSHROOMS IN CREAM Appetizer / restaurant recipe / Michelin star by admin May 25, 2018, 10:37 am 8 Comments appetizeraustriablack trumpetC...chanterellescookingcreammichelin starmushroomsporcinirecipeRestaurantSalmon RoeViennaviennesewild See more Previous article Binging with Babish: Room Service from Mad Men Next article How to Make Japanese Curry Rice From Scratch (Recipe) – COOKING in JAPAN by OCHIKERON 8 Comments Leave a Reply Been away awhile, keep it up, traditions to keep alive, I agree if u had better video, a catch, u would have a larger audience, and appreciate lost art of dynamic de cuisine Reply This appetizer was delicious. I couldn't make small mounds like in your presentation, don't know if that was because it wasn't cool enough or because the cream wasn't 40% fat, but everyone loved it. Next time I'll try using gelatin. Reply You have a lot of talent and knowledge. I look forward to learning from you as I'm a professional cook looking to learn more. Man if your video quality was better you could gain many more watchers. Reply looks fantastic ..would it be to much to use it as a sider for prima steak ? Reply TY Chef. Reply Chef Greg, when does Vol. 3 come out? Specifically, here in America via Amazon? Do want. Reply Looks great! I love using mushrooms (poor mans escargot (or is escargot a poor man's mushrooms?)) for starters, so will be sure to check this out… Just a quickie… Olive oil has a relatively low smoke point (without checking, I believe it's around 190 Celsius). Wouldn't it be better to use a seed oil with a much higher smoke point, to avoid the potential acridity of Olive oil that may break down at such a high heat? My instincts would be to do that, so I must say, I was a little surprised to see you pushing it so high… Then again, I'm just a home cook. :-) Reply first comment is………delicious! Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.