MICHELIN Guide Collaboration

Chef Vilson Krasnic

Prepare for a culinary journey that elevates tradition with a touch of innovation! Chef Vilson Krasnic from One Michelin Star and Green Star restaurant Elmira shares his recipe of Porcini-Tofu Chawanmushi. Infusing creativity and playfulness in his cooking, this vegetarian twist on a classic Japanese dish uses mushrooms as the star ingredient.

PORCINI-TOFU CHAWANMUSH PAIRED WITH RÉMY MARTIN XO BY CHEF VILSON KRASNIC

About Chef Vilson Krasnic

After many years in Michelin starred restaurants with classic and modern French cuisine, Vilson Krasnic found his new passion and his own style in a vegetable-driven cuisine with sustainable, regional ingredients and his well thought out use of meat and fish. He grows with the challenge to create a plant-based menu and an equally good menu with animal products.

Creativity and playfulness are key factors in his approach of creating new dishes.

With only 26 years old, he started his first head chef position at Restaurant “Dal Mulin” in St. Moritz. Therefore, he can already show over 10 years of experience as a head chef and learnt to take responsibility at a young age.

Why did you use this product, and not another one from our range (such as Tercet)?

The distinct flavors of Rémy Martin XO were exactly what this dish needed to be complete.

 

How does your recipe and its ingredients match with Rémy Martin XO? What flavours are revealed?​

Rémy Martin XO supports the umami of the mushrooms to come out.
The silky texture of Rémy Martin matches beautifully with the creaminess of the porcini cream.

«The silky texture of Rémy Martin matches beautifully with the creaminess of the porcini cream.»

PORCINI-TOFU CHAWANMUSH PAIRED WITH RÉMY MARTIN XO BY CHEF VILSON KRASNIC
INGREDIENTS

200g porcini mushrooms

200g silken tofu

15g of mushroom garum or soja sauce

50g butter

150g king oyster mushroom

50g shiitake mushroom (or another of your choice)

50g oyster mushroom or lemon oyster mushroom (or seasonal mushrooms)

Pinch of cayenne pepper

10g canola oil

Pepper and salt to taste.

Tips of the chef: add some truffles slices on the top of the dish, so that the flavor will be more complex.

02

Method

Step 1:
Start by melting the butter in a pan.
Dice the porcini mushrooms in about 2×2 cm dices.
Keep some of the porcini heads for later.
Add the porcini in the pan and cook them slowly on low heat until soft.
Season with salt, pepper, and cayenne.
Add a drop of mushroom garum or soja sauce.

 

Step 2:
Blend the porcini until you have a smooth puree.
Pass it through a fine sieve.
Add the same amount of silken tofu and porcini puree 50/50 and blend until smooth.

 

Step 3:
Choose a deep plate / bowl of your choice and add about 35-40g of Porcini-Tofu cream into the bowl.
Beat the bowl with the mixture gently over a torchon for evenly cooking process.
Cover with plastic film and steam with a tray in a water bath at 85°C for 13mins.
Once steamed let it cool down for further use.

 

Step 4:
Cut the king oyster mushrooms in 3mm slices and season with canola oil and salt.
Bake them in between two trais with backing paper in the oven at 170°C for 12-15 min until you get crispy and golden-brown chips.
Pan sear shiitake and oyster mushrooms and season with salt for the topping of The Chawanmushi.

 

Step 5:
Plate on top of the Chawanmushi thin slices of porcini (mandoline), king oyster mushroom chips and the other mushrooms. Tips of the chef: You could add some truffles slices on the top of the dish, so that the flavor will be more complex.
Season gently with black garlic powder to finish the dish.
Serve at room temperature.
Garnish the dish with some micro greens of your choice.

Serve with Rémy Martin XO.

Bonne Dégustation!

 

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Rémy Martin XO

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Rémy Martin XO

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