Roasted Maitake Mushroom, Smoked Ricotta, Madeira Jelly, Arugula Purée, and Wild Greens

METHOD:

For the Smoked Ricotta:

In a saucepot, combine the milk and cream and bring to a simmer. Add lemon juice and cook 2 minutes more, stirring constantly. Once the mixture coagulates, strain through chinois lined with cheesecloth. Prepare a smoking gun with wood chips. Once the liquid has drained from the ricotta, smoke for 5 to 10 minutes, until desired flavor is achieved.

For the Madeira Jelly:

In a medium saucepan, combine sugar with some water to make a wet caramel. Once the caramel has formed, pour in the Madeira and reduce by half. Weigh the liquid and disperse 1.2 percent agar agar by weight. Bring back to a boil. Pour into a container to cool. Once set, put Madeira gel into a blender and purée until you have a smooth, fluid gel.

For the Arugula Purée:

Bring a large pot of water to a boil and add salt and baking soda. Blanch arugula for 2 to 3 minutes. Remove and shock in an ice bath. Remove from ice bath and place in blender with an extra piece of ice. Purée quickly to prevent overheating. With the blender running, quickly add xanthan gum into the vortex to disperse; pour in the oil to emulsify.

For the Roasted Maitake Mushrooms:

Clean and dry mushrooms thoroughly. Season with salt and pepper. In a small frying pan, heat oil over medium-high heat. Sear a single mushroom for 2 minutes, and then add 1 tablespoon butter, allowing it to brown. Baste the mushroom for another 1 to 2 minutes, or until base is soft enough to pierce without resistance.

To Assemble and Serve:

Plate a smear of Smoked Ricotta in the center of the plate and top with varying sized circles of Arugula Purée, Madeira Jelly, a few radish rounds, nasturtium petals, and micro greens. Plate a Roasted Maitake Mushroom off center.