Fresh Pea Flan with Shimeji Mushroom Crostini and Shiitake Mushrooms

Flan

Blanch the peas, process them, and pass through a fine-mesh sieve to obtain 125g of puree

Mix the puree with the remaining ingredients in a blender and season with salt

Pour the mixture into two 65ml capacity molds and cook in boiling water for 10 minutes

Coulis

Blend the pea puree in a blender until smooth, then slowly add the olive oil while blending to emulsify and obtain a slightly thick coulis

Season with salt

Mushrooms

Blanch the mushrooms in boiling water with salt for 3 minutes

Drain and rinse

Blend the mushrooms in a blender until smooth, then slowly add the olive oil while blending to emulsify and obtain a slightly thick sauce

Season with salt

Garnish 1

Heat the almond flour to 185C

Fry the mushroom slices immersed in the hot almond flour until crispy

Drain and season with a pinch of salt

Garnish 2

Separate the mushrooms, blanch them in boiling water with salt, and drain

Final Touch

Place the flan mixture in the center of serving plates

Dress around the flan with the two sauces, garnishing with some fried mushroom slices and shimeji mushrooms

Decorate with fresh celery stalks and pea shoots.