Recipe for Roasted Wild Mushrooms and Shavings of Ham

SPONGE CAKE In a pot of salted water, cook the parsley for 5 minutes. Cool it in salted water, then drain and blend. Mix all the ingredients and finish with the melted butter and parsley sauce. Pour everything into a siphon and charge twice. Fill a paper cup three-quarters full with sponge cake and cook for 30 seconds in the microwave, then unmold.

CREAM OF PORCINI MUSHROOMS Slice the onion and the two porcini mushrooms that have been cleaned. Begin by browning the onion, then add the porcini mushrooms. Sauté until all the moisture has evaporated. Add the chicken broth and let cook for 15 minutes. Drain, then blend with a little of the cooking broth until a smooth texture is achieved.

ROASTED MUSHROOMS Cut the cleaned mushrooms in half, then score them. Sear them in a non-stick pan with a drizzle of grapeseed oil. Once the desired color is achieved, turn them over and add butter and thyme, then baste. Once cooked, drain them on paper towels.

To finish PLATING Make different-sized dots of mushroom cream spread across the plate. Arrange the roasted mushroom halves harmoniously and add the ham shavings. Crumble the sponge cake roughly and place it here and there. At the moment of serving, offer a drizzle of meat juice.