Porcini mushroom with goat fondue 

A creative and tasty dish that celebrates autumn and the ingredients of the forest and mountains, giving life to an unprecedented side dish. The porcini mushroom with goat fondue is a tribute to autumn, which brings together around the king of mushrooms elements that traditionally go very well together, but in a different, new form. The goat toma, seasoned, gives character, the brisée recreates the stem of the mushroom and hides the yolk as a surprise.

Ingredients

200 g seasoned goat toma

125 g flour

100 g milk

60 g butter

50 g porcini mushroom powder

4 medium-sized porcini mushrooms

4 Egg yolks

1 egg

garlic

blueberries

extra virgin olive oil

salt

Pepper

Procedure

For the recipe of porcini with goat fondue, cut the toma into small pieces and soak them in milk, in a saucepan (in which you will then cook the fondue). Let them soften for 30 minutes. Mix the flour with butter, whole egg and a pinch of salt. Roll out the pastry between two sheets of baking paper and place it to rest for 20 minutes, in the refrigerator. Sprinkle it with a little porcini mushroom powder and roll it out even more finely, then cut it into strips and externally cover the edge of 4 small truncated conical babà molds, greased with a little butter. Place them in a tray and bake at 160 ° C for about 5-6 minutes. Remove them from the oven and let them cool, then remove the molds. Clean the boletus and separate the stems from the heads. Cut the stems into very small cubes and brown them in a pan with a little oil, 1 clove of crushed garlic and a pinch of salt and pepper, for 2 minutes. Set them aside on a plate. Brown your heads in the same pan for a few more moments. Melt the cheese in the milk, cooking it over very low heat, stirring. For a smoother fondue, give a shot with the immersion blender and sifeve. Create four small nests on the plates, arranging the diced porcini mushrooms in a circle. Place a raw yolk in the center of each. Put the pasta cones on top, resting on their wider base, so that the yolk remains inside, and pour inside a few tablespoons of hot fondue, so that it gently cooks the egg yolks. Place the heads of the porcini mushrooms over the cones and complete with more fondue, porcini mushroom powder and some blueberries.