- Cut the shiitake into small cubes. Fry them in a very hot pan with olive oil. Deglaze with tamari soy sauce. Salt them well.
- Cut the pakchoy into julienne. Steam them for 5 minutes. Cool down immediately.
- Clean the young onions and cut very finely.
- Cut the rice paper into 2 or 4, depending on their size. Soak in hot water. When they are flexible, use them.
- Put a sheet on the work surface. Start stuffing them:
- first chervil then the paksoy, mushrooms, kimchi and 2 slices of pickled vegetables.
- Close with a second sheet of rice and fold the quinces well inwards.
- Book.
- Put the tofu in a high and narrow container, add the salt and mix well smooth. Add the oil in a thin stream and finish with the vinegar (like a mayonnaise).
- Cut the 2 shiitake into very thin strips.
- Arrange the ravioli on a plate.
- Put the herb cream on the side.
- Finish with the raw mushrooms, a kroepoek and a little vinaigrette.
Raviolis / Brussels Shiitake / Pak Choi
Recipe by
Humus x hortense moves to the rhythm of 24 micro-seasons. Botanical cuisine seeks the best quality, with love for nature and in close collaboration with Belgian producers. For this effort, humus x hortense was awarded a Michelin Green Star, the highest achievement for a sustainable restaurant in the world.
Nicolas Decloedt is voted 'Best Vegetable Chef' by the renowned culinary guide Gault & Millau (15/20). The restaurant is listed in the top 10 of the 100 Best Vegetable Restaurants by We’re Smart Green Guide.
60 min
4 p
Ingredients
– 4 large sheets of rice
– 200g Brussels shiitake
– 3 branches of pakchoy
– A few chervil leaves
– 4 spring onions
– tamari soy sauce
– 8 slices of pickled vegetables
– 100g cabbage kimchi
– 200g silken tofu
– 180g herbal oil
– 4g salt
– 8g white wine vinegar
– 2 shiitake, small caliber
– Kroepoek
– 200g Brussels shiitake
– 3 branches of pakchoy
– A few chervil leaves
– 4 spring onions
– tamari soy sauce
– 8 slices of pickled vegetables
– 100g cabbage kimchi
– 200g silken tofu
– 180g herbal oil
– 4g salt
– 8g white wine vinegar
– 2 shiitake, small caliber
– Kroepoek