The forest on your plate, from fried porcini mushrooms to cocoa crumble reminiscent of soil: Osteria della Pista's recipe focuses on an original combination to enhance the flavors of autumn.

Porcini Mushroom Recipe

Serves 4

For the mushrooms

4 medium-sized porcini mushrooms
200 g potatoes
20 g potatoes
20 g cream
5 eggs
3 sprigs parsley
½ clove garlic, cored
Seed oil for frying
Breadcrumbs, as needed
Salt, as needed

For the confit cherry tomatoes

10 cherry tomatoes
2 sprigs of thyme
Salt to taste
Brown sugar to taste
Extra virgin olive oil
½ clove of garlic

For the miso

200 g dark miso
250 g brown sugar
200 g butter
200 g rice vinegar

For the fontina fondue

400 g fontina cheese
400 ml milk

For the stones

5 g extra virgin olive oil
10 g maltodextrin

For the cocoa crumble

20 g cocoa
120 g butter
250 g flour
1 egg
5 g salt

For the flan

Remove the mushroom caps and set aside. Cut the mushrooms into pieces, cut the potatoes into pieces; brown the mushrooms, potatoes, parsley, and garlic in a pan with oil over moderate heat, add water to cover and let the potatoes cook. Remove the parsley stems, add the cream, season with salt and blend, adding 4 eggs one at a time. Place the mixture in 4 aluminum molds and bake in the oven at 170°C for 13-14 minutes.

For the mushroom caps

Coat the caps with flour, 1 egg and breadcrumbs, then fry them.

For the confit cherry tomato powder

Cut the cherry tomatoes in half and place them on a baking sheet. Season with oil, salt, brown sugar, thyme, and 1/2 clove of crushed garlic, then bake in the oven at 60°C for 12 hours. Once completely dry, blend everything until you obtain a powder.

For the miso

Mix all the ingredients except the butter, spread on parchment paper, and bake at 180°C for 10 minutes. Put the mixture in a Thermomix, pasteurize at 40 degrees, adding the butter a little at a time, and let the mixture rest in the refrigerator.

For the fontina fondue

Simmer the milk, add the fontina cheese in pieces, and blend.

For the cocoa crumble

Mix together 1 egg, the flour, cocoa, salt, and butter, then bake at 170°C for 10 minutes.

For the stones: Mix the oil with the maltodextrin, then place the mixture in a hot pan and continue to stir until lumps similar to small stones form. Leave to cool.

Dish composition

Using a pipette, draw a circle with the miso. Pour the Fontina fondue inside the circle up to the edge, remove the flan from the mold and place it in the middle of the fondue. Use a spoon to place the salted cocoa crumble near the edge of the miso. Arrange a few fake oil pebbles on top. Place the fried mushroom cap in a baking pan and sprinkle with the confit tomato powder. Using a pipette, make dots on the cap using the Fontina fondue. Place the cap on top of the flan.