Beat the cream, add a little salt and the chopped mushrooms (150 g / 5 1/2 oz). Use a spoon to form the mixture into balls and coat with freshly-sliced mushrooms (50 g / 2 oz).
Plate a mushroom-coated ball and decorate with a few sprigs of clover and fresh almonds. Dress with a little olive oil and grey or white pepper.
Chef's Remark:
"An extremely simple but surprising dish that makes an excellent amuse-bouche, especially in springtime, when nature offers us this outstanding, short-lived mushroom."
Preparation by: Oriol Rovira
La Llopetera 2006 (DO Conca de Barberà), by Bodega Escoda-Sanahuja. This is a biodynamic wine, made from Pinot Noir, a variety that is not always easy to grow. Its very special personality and extreme smoothness allow it to combine to perfection with the very aromatic mushrooms. The main tasting note is dry hay.
