Hedgehog Mushroom Cassava Buns | Wholesome Recipe

Ingredients:

Hedgehog Mushroom Duxelles
1 cup hedgehog mushrooms, finely chopped
1 tbsp shallot, minced
1 tbsp olive oil
Salt & pepper to taste

Tarragon Crème Fraîche
1/2 cup crème fraîche
1 tsp fresh tarragon, chopped
Pinch of salt

Pickled Wood Ear Mushrooms
1/2 cup wood ear mushrooms
1/4 cup rice vinegar
1 tsp Pickling spice
1 tbsp sugar

Instructions:

Step 1: Duxelles
Sauté shallot in olive oil until soft. Add hedgehog mushrooms and cook until dry and golden. Season with salt and pepper.
Step 2: Pickled Mushrooms:
Bring vinegar, sugar, spice, and salt to a simmer. Pour over sliced wood ear mushrooms and let sit for 20 minutes.
Step 3: Tarragon Crème:
Mix crème fraîche with chopped tarragon and a pinch of salt.
Step 4: Assemble:
Warm the cassava buns. Split and fill with mushroom duxelles. Top with a dollop of tarragon crème and a few pickled mushrooms.

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Chef Keven Alan Lee, aka "Cheven, "is A renowned culinary visionary transforming events with globally inspired, farm-to-table cuisine. His creations fuse Classical French, Mediterranean, Pacific Rim, and Asian influences, delivering breathtaking flavors and stunning presentations. Whether for an intimate gathering or a grand celebration, Chef Cheven’s expertise will elevate your event to unforgettable heights.