Our hills are alive with mushrooms and Le Meridien’s Chef Gianluca Tidona has been scouring the jungles and both local and foreign markets for exotic and tasty mushrooms, from which he has drawn inspiration. As winter is looming, Chef Gianluca has created a special winter mushroom menu sure to warm your cockles and get your tastebuds tingling.
Here, whet your appetite with these five dishes:
Polenta e funghi – The sweet flavour of corn infuses the absorbent polenta, designed to suck up all of those tasty juices released from the mushrooms being cooked in quality olive oil with cheeses and herbs.
Uovo croccate ai funghi – A perfectly cooked oozy egg mixed with bread crumbs with a cheese mousse and fried mushrooms in olive oil.
Ravioli finferli e Burrata – Who doesn’t love the creamy freshness of a lovely Burrata? Here it is used as a filler, alongside chanterelle mushrooms, in a lovely homemade ravioli.
Filetto ai funghi – Black Angus tenderloin from Australia is cooked to your preferred perfection nod served juicy and moist with morel mushrooms and black truffles.
Porcini mousse – A lite and delightful dessert with chestnuts nod porcini mixed into a lovely mousse served with caremelised raisins and chocolate sauce…yum.
So there you go, imported and local mushrooms all elevated by Chef Gianluca into a warm and comfy feast this winter.
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