Fuuuuuck yeeeeessss, this is my favorite way to prepare king trumpets. Looks amazing, did you only sear one side of the trumpets?
rusticroad on
I’m up voting this as hard as I possibly can. Mushroom scallops are great but the use of appealing functional garnishes, instead of pretty mini edibles is really doing things for me.
medium-rare-steaks on
youre missing an ingredient or two to bring this together.
dathomasusmc on
My o ly critique would be a bit too much empty space on one side of the plate. I don’t necessarily think it needs something else, maybe slightly smaller dishware would help. Or maybe just an edible flower to fill the space would help. Either or.
And the middle scallop is a bit darker than the others. Not necessarily a plating issue but it did stand out to me.
Overall though, excellent work chef. My critiques are definitely mild.
Fearless_Mushroom_36 on
It looks very clean and beautiful. Maybe a colourful accent added on the other side of the dish would make it even more complete.
Apricotjello on
Looks awesome, no need to change anything. But as the other comments have alluded to, you could do a (much less voluminous) red or yellow puree to contrast as a sort of yin/yang design with the pea puree.
drippingdrops on
Do the mushies get any special treatment before searing?
7 Comments
Fuuuuuck yeeeeessss, this is my favorite way to prepare king trumpets. Looks amazing, did you only sear one side of the trumpets?
I’m up voting this as hard as I possibly can. Mushroom scallops are great but the use of appealing functional garnishes, instead of pretty mini edibles is really doing things for me.
youre missing an ingredient or two to bring this together.
My o ly critique would be a bit too much empty space on one side of the plate. I don’t necessarily think it needs something else, maybe slightly smaller dishware would help. Or maybe just an edible flower to fill the space would help. Either or.
And the middle scallop is a bit darker than the others. Not necessarily a plating issue but it did stand out to me.
Overall though, excellent work chef. My critiques are definitely mild.
It looks very clean and beautiful. Maybe a colourful accent added on the other side of the dish would make it even more complete.
Looks awesome, no need to change anything. But as the other comments have alluded to, you could do a (much less voluminous) red or yellow puree to contrast as a sort of yin/yang design with the pea puree.
Do the mushies get any special treatment before searing?