The leaves of the mushroom plant, which is indigenous to Papua, New Guinea, allow you to impart the delicious flavor of mushrooms to creative dishes—adding a delightful crunch instead of the traditional texture of mushrooms. Here are three ways that Chef Jamie Simpson uses the marvelous, appropriately named mushroom leaf.
At the Bar: Smoked Scotch & Walnut Old Fashioned with Mushroom Leaf
Benefit from the fresh mushroom flavor: woodsy, earthy, and umami. This plant’s blue/purple blooms, stems, and leaves are all edible. Cheers!
Fine Dining: Exploring the Forest Floor
For as long as Chef Jamie and Chef Richie Farina have known one another, they’ve explored natural plating surfaces, aesthetics, and aromas. It’s the details that make these concepts successful: fresh dew on the leaves, petrichor, scale, aroma, texture, color, and seasonality. Every detail is considered, and this mushroom leaf keeps these concepts more characteristically intact.
Country Club Dining: Lovely Layered Mushroom
Mushroom soup. Mushroom tourné. Mushroom leaf.
More About Mushroom Leaf
Interested in exploring mushroom leaves in your own dishes and menus? Your product specialist at The Chef’s Garden will provide you with exactly what you want and need.
We hope you enjoyed this installment of Food Plating Techniques!