Beech Anemone

• 20 pieces Beech Mushroom
• 15 g Garlic (minced)
• 45 g Tarragon
• 175 g Beurre Noisette
• 17 g Piment D'espilette
• 30 g Dried Cepes
• 850 g Sunflower Oil
• 2 g Colombian Curry Powder
• 2 pieces Garlic Cloves (finely chopped)
• 80 g Basic Oil (see recipe above)
• 65 g Chardonnay Vinegar
• 25 g Sushi Vinegar
• 50 g Sambai Vinegar
• 10 g Green Soy Sauce
• 10 g Walnut Oil
• 20 g Lemon Juice
• 400 g Gouda Gris Sec
• 70 g Milk
• 2.4 g Xanthana
• 500 g Soft Butter
• 45 g Garlic
• 1 g Curry Powder
• 30 pieces Combava/Kaffir Fresh
• 30 pieces Organic Egg
• 30 pieces Red Meat Radish
• 30 pieces Green Meat Radish
• 30 pieces Purple Meat Radish
• 10 bunches Chives

1. Boil the milk and blend with the cheese. Add the Canthana and strain. Let cool down.
2. Blend the soft butter with garlic and curry powder.
3. Mix with Combava/Kaffir Fresh and organic egg.
4. Combine all ingredients into Beech Mushroom.

mushroom, garlic, tarragon, beurre, piment despilette, sunflower oil, curry, garlic, oil, chardonnay vinegar, vinegar, vinegar, walnut oil, lemon juice, gouda gris sec, milk, garlic, curry, combava, egg, red meat radish, green meat radish, purple, bunches

Taken from www.epicurious.com/recipes/food/views/beech-anemone (may not work)