Dominique Crenn’s Mushroom Foam Recipe

Chef Dominique Crenn says that “we can use everything,” even mushroom stems in the kitchen. In this recipe, the award-winning chef uses oft-discarded mushroom stems to make a flavorful stock that serves as the base for her mushroom foam and gel. Confit cold-smoked egg yolks add richness to a dish she calls Essence of Mushroom.