Mushroom and Cricket "Scallops"

In appreciation of working with our Web Weaver this year, I invited her family over for a thirteen course tasting dinner. Her dad’s favorite food is scallops, so I opted to make these king oyster mushroom “scallops” with cricket powder and cricket salt.  I was originally going to serve this with a risotto but since her sister doesn’t eat cheese, I opted to make a forbidden congee with a cricket stock instead.

Since ramps are almost back in season, I also used my treasured stash of ramp oil from last year that’s been kept frozen, and finished the plate with garlic crisps.  Chef Joseph Yoon

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Spicy Textured Cricket Protein

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Forbidden Rice Bug Bowl