Elaboration:

Thistle mushrooms

1. Slice the mushroom, reserve the rest for the broth
2. Square all the slices and reserve the other parts for the broth.
3. With a knife cut strips 12cm long by 0.5cm wide.
4. Reserve in airtight container covered by a damp kitchen towel or kitchen roll.

Portobello broth

1. Clean the mushrooms to remove any remaining dirt or dust.
2. Cut into 2 cm thick cubes.

3. In a wide pot add oil and heat.
4. Once hot, add the ceps and fry.
5. Next, add the sliced mushrooms and fry. Add a pinch of salt.
6. Finally, cover with water and boil for 2 hours.
7. Drain and reserve.

Portobello pilpil

1. Put the portobello broth in a measuring glass and mix with the xanthan.
2. Next, add the garlic oil in the form of a thread and emulsify with the help of an American arm.
3. Store in a bottle in the refrigerator.

Garlic oil

1. Sauté the garlic with the oil in a saucepan at a low heat until brown.

Shimenji brown

1. Cut the heads of the shimenji and reserve in an airtight container between damp paper.
2. Reserve the rest of the mushroom to make broth.

Sour cream

1. Mix the water with the cream with a rod.
2. Store in a bottle in the refrigerator.