Name: Charred Mushroom & Garlic Spheres with Black Pepper Foam
Prep time: 75 min
Cook time: 75 min
Total time: 150 min
Yield: 4 servings
Cuisine: indian
Ingredients: 400 grams mushrooms (cremini or button, finely chopped); 8 cloves garlic (minced); 2 teaspoons black pepper (freshly ground); 1 teaspoon cumin seeds (toasted and crushed); 1/2 teaspoon turmeric powder; 1/4 teaspoon asafoetida (hing); 2 tablespoons coconut oil; 200 milliliters vegetable broth; 1 gram sodium alginate; 500 milliliters calcium chloride solution (5 grams calcium chloride in water); 100 milliliters heavy cream; 1 tablespoon tamarind paste; Salt to taste; Microgreens for garnish (optional); 1 tablespoon ghee

Charred Mushroom & Garlic Spheres with Black Pepper Foam

A revolutionary Indian-Modern Creative fusion that transforms humble mushrooms into elegant spheres using spherification technique, infused with aromatic garlic and Indian spices. Topped with a delicate black pepper foam and served on a bed of charred mushroom ash, this dish bridges traditional Indian flavors with contemporary molecular gastronomy.

150 min

Hard

4 servings

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Taste Profile

Sweet2/10

Salty4/10

Sour3/10

Umami8/10

Spicy6/10

🥄 Texture

The spheres have a delicate, thin gel membrane that yields to a soft, concentrated mushroom interior — creamy and slightly grainy from the reduced mushroom paste. The black pepper foam is airy and light, while the mushroom ash provides a contrasting dry, powdery note and the garlic‑pepper oil adds a slick, rich finish.

👃 Aroma

Pronounced charred mushroom and roasted garlic top notes, supported by warm toasted cumin and ghee. A sharp black‑pepper pungency and a subtle tamarind tang round out the aroma, creating an earthy, smoky, and slightly bright bouquet.

🍷 Pairs Well With

Medium‑bodied Pinot Noir (or a dry, aromatic Riesling if you prefer white) — Pinot Noir's earth and red‑fruit notes complement the mushrooms and stand up to pepper, while a dry Riesling will cut the richness and lift the tamarind acidity.

🥗 Side Dishes

Grilled or toasted crusty bread to scoop the spheres; a bright lemony microgreen salad or quick pickled cucumber to refresh the palate; or creamy polenta / buttered roasted fingerling potatoes to echo the dish's richness.

Ingredients(15 items)

1400 grams mushrooms (cremini or button, finely chopped)

28 cloves garlic (minced)

32 teaspoons black pepper (freshly ground)

41 teaspoon cumin seeds (toasted and crushed)

51/2 teaspoon turmeric powder

61/4 teaspoon asafoetida (hing)

72 tablespoons coconut oil

8200 milliliters vegetable broth

91 gram sodium alginate

10500 milliliters calcium chloride solution (5 grams calcium chloride in water)

11100 milliliters heavy cream

121 tablespoon tamarind paste

13Salt to taste

14Microgreens for garnish (optional)

151 tablespoon ghee

Instructions

Prepare the mushroom base: Heat 1 tablespoon coconut oil in a pan over medium-high heat. Add 6 cloves minced garlic and toast until fragrant (about 30 seconds). Add the finely chopped mushrooms and sauté for 5-7 minutes until they release their moisture and begin to caramelize.

Season the mushroom mixture: Add 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric, and a pinch of asafoetida. Stir well and cook for 2 minutes. Add 100 milliliters vegetable broth and simmer until the mixture reduces to a thick paste (about 5 minutes). Season with salt and set aside to cool.

Create mushroom ash: Reserve 100 grams of the cooked mushroom mixture. Spread it on a baking sheet lined with parchment paper and dehydrate in a 150°C oven for 45 minutes until completely dry. Blend into a fine powder and set aside.

Prepare the spherification mixture: Once the remaining mushroom mixture has cooled, blend it with 100 milliliters vegetable broth until smooth. Pass through a fine sieve. Whisk in 1 gram sodium alginate using an immersion blender. Let rest for 1 hour to remove air bubbles.

Create calcium chloride bath: Prepare the calcium chloride solution in a shallow bowl (5 grams calcium chloride dissolved in 500 milliliters water).

Spherify the mushroom mixture: Using a spherification spoon or small round measuring spoon, carefully drop small portions of the mushroom mixture into the calcium chloride bath. Let sit for 2-3 minutes until a thin membrane forms. Remove with a slotted spoon and rinse gently in clean water. You should have approximately 12-16 spheres.

Prepare black pepper foam: Heat 100 milliliters heavy cream in a small saucepan. Add 2 cloves minced garlic and 1.5 teaspoons freshly ground black pepper. Simmer for 3 minutes on low heat. Remove from heat and let cool slightly. Transfer to a whipped cream dispenser, charge with one N2O cartridge, and keep warm.

Finish the dish: Heat 1 tablespoon ghee in a small pan. Add the remaining 2 cloves minced garlic and 1/2 teaspoon black pepper. Toast for 30 seconds. Add 1 tablespoon tamarind paste and stir to combine. This creates an aromatic garlic-pepper oil.

Plate the dish: Create a bed of mushroom ash on each plate (about 1 teaspoon per plate). Arrange 3-4 mushroom spheres on top. Drizzle with the garlic-pepper oil. Dispense black pepper foam around the spheres using the whipped cream dispenser.

Garnish and serve: Top with microgreens if desired and serve immediately while the foam is still airy and the spheres are at optimal temperature.