This recipe details the preparation of a sophisticated and layered dish centered around a cultured bulgur porridge, adorned with various toppings and finished with a dramatic jordärtskocka (Jerusalem artichoke) foam. The dish is comprised of three main components: the bulgur porridge base, a collection of pickled and fried toppings, and the aforementioned foam. Each component requires individual attention and preparation, contributing to the dish’s complexity and layered flavors.
The foundation of the dish, the Kulturgröt (cultured porridge), starts with soaking dried porcini and black trumpet mushrooms to rehydrate and cleanse them. A wine-infused broth is created by reducing white wine and then simmering it with chicken or mushroom broth, thyme, and rosemary. The rehydrated mushrooms are then finely chopped and sautéed with shallots, building a savory base. The bulgur is introduced to this mixture and gradually cooked with the broth until tender, achieving a creamy consistency. Finally, butter and a rich, Gruyère-style cheese like Almnäs tegel are incorporated, adding depth and richness to the porridge.
The toppings are divided into two categories: pickled elements and fried/dried components. The pickling process involves creating a sweet and acidic brine with apple cider vinegar, sugar, and water, infused with herbs like thyme and rosemary. This brine is used to pickle finely chopped shallots and small, delicate chanterelle mushrooms, lending a tangy and aromatic counterpoint to the richness of the porridge. The fried and dried toppings introduce textural contrast and earthy flavors. King oyster and shiitake mushrooms are pan-fried, adding a meaty element. Oyster mushrooms are fried until crisp, providing a delicate crunch. Thinly sliced Jerusalem artichokes are also fried into chips, adding another layer of crispness and an earthy, slightly sweet flavor. Fresh parsley, both chopped leaves and finely sliced stems, adds a bright, herbaceous note. Finally, diced apples marinated in Verjus (or apple must) provide a refreshing, tart sweetness.
The final element, the Jordärtskocksskum (Jerusalem artichoke foam), is a sophisticated touch that elevates the dish. It begins by sautéing a mixture of Jerusalem artichoke, king oyster mushrooms, shallots, potatoes, and thyme in butter. Dry Chardonnay is added and reduced, concentrating the flavors. Cream and crème fraîche are then incorporated and simmered until the mixture thickens. After removing the thyme sprigs, the mixture is blended until smooth and seasoned with sherry vinegar and salt. This velvety base is then cooled and transferred to a siphon, charged with a gas cartridge, and shaken to create a light and airy foam.
The assembly of the dish is a carefully orchestrated process. The warm bulgur porridge is placed in a serving dish. The pickled components – chanterelles, shallots, and apple – are arranged along the edge. The dry topping mixture, comprising the fried oyster mushrooms, Jerusalem artichoke chips, and parsley, is sprinkled over the pickled elements. Finally, the Jerusalem artichoke foam is dispensed generously from the siphon into the center of the dish, allowing it to flow outwards and mingle with the other toppings. This creates a visually appealing presentation with contrasting textures and a harmonious blend of flavors.
The intricate interplay of flavors and textures in this dish demonstrates a sophisticated approach to culinary creation. The creamy, cheesy bulgur porridge provides a rich base, while the pickled elements add a bright acidity. The fried mushrooms and Jerusalem artichoke chips introduce contrasting textures and savory notes, while the apple adds a touch of sweetness. The airy Jerusalem artichoke foam ties everything together, providing a light and flavorful counterpoint to the other components.
The recipe is meticulously detailed, highlighting the importance of each step in achieving the desired result. The careful preparation of each ingredient, from the soaking of the mushrooms to the creation of the foam, emphasizes the dish’s complexity and the chef’s attention to detail. The dish is not merely a collection of ingredients but a carefully constructed symphony of flavors and textures, demonstrating a high level of culinary expertise. The elaborate process and the sophisticated combination of flavors make this dish a truly special culinary experience. The final presentation, with the foam dramatically flowing over the other elements, adds a touch of elegance and visual appeal, further enhancing the dining experience.
