Posts Tagged ‘Chef Jehangir Mehta’

Umami Chocolate Panna Cotta, Maple Bacon Crisp

Umami rich mushrooms are steeped in rich chocolate than blended together for a smooth and creamy dessert topped with maple infused bacon crisps.

Recipe Courtesy of Chef Jehangir Mehta


3 lb Portobello
3 lb Maitake
4 lb High Quality Chocolate (71%)
2L Heavy cream
2L Milk
10 sheets Gelatin
2 cups Sugar
2 cups Maple syrup
1 lb Bacon
1 lb King Trumpet mushroom
1 lb Rice flour
Salt and pepper


1. Finely chop chocolate and place in a large metal mixing bowl.
2. In a large pot over medium heat, simmer sugar, milk and cream. Do not stir.
3. Roughly chop maitake and portabella mushrooms.
4. Add chopped mushrooms to warm milk and sugar mixture. Steep for 5-8 minutes.
5. Bloom 10 sheets of gelatin (soak in cold water for 4-5 minutes). Squeeze out any excess water.
6. Add limp gelatin to chocolate and whisk together.
7. Place bacon on baking sheet. Bake in oven until crisp. Drizzle with maple syrup while still hot.
8. Using an immersion blender, blend mushroom and milk mixture until foamy.
9. Pour milk mixture through strainer or seeve into bowl with chopped chocolate and gelatin. Discard strained mushrooms. Whisk ingredients until chocolate is melted and gelatin is well incorporated.
10. Place bowl in a large ice bath to bring mixture to room temperature.
11. Ladle mixture into ramekins, bowls, or cups.
12. Chill until panna cotta is set,
13. Mix together flour, water, salt to form a batter. Using a mandolin, slice king mushrooms lengthwise. Dip mushrooms into tempura batter. Deep fry until the batter is crispy and mushroom is soft.
14. To plate, place chilled panna cotta cup on plate and top with a tempura king mushrooms. Place bacon on plate alongside the cup.  Drizzle with more maple if desired.

Mushroom Blended “Graffiti” Burger

Recipe courtesy of Chef Jehangir Mehta, Graffiti Restaurant

Makes 24 sliders, or 6–8 burgers depending on size


1 lb Angus ground beef
5 tbsp portobello mushrooms (2.5 oz)
5 tbsp king trumpet mushrooms (2.5 oz)
2 tbsp button mushrooms (1 oz)
2 tbsp onion, diced (1 oz)
1 tbsp tomato, diced (.5 oz)
2 tsp cilantro, chopped (15 leaves)
½ tsp ginger, chopped
½ tsp garlic, minced
1/2 of one Thai bird chile, chopped (about 11/2 tsp)

Spices (1/3 tsp each)
Tumeric, dry ground
Onion powder
Tomato powder*
Coriander, ground
Chile powder
Lemongrass powder*

Enoki Fries
1 (3.5 oz ) bag Enoki mushrooms, trimmed 2″ from base Batter

1 cup Chickpea flour*
1/2 tsp Salt, or to taste
1/2 tsp Fresh ground black pepper
1/2 tsp Tumeric, dry ground
1 tsp Chili flakes
1 tsp Cumin seeds, crushed (use the back of a small pan on a hard surface)
1/2 cup Water


Sliders: Finely chop mushrooms or grind in food processor to roughly the same consistency of the ground beef. Blend all the ingredients together by hand and form whatever size burgers you choose. Set in the fridge for at least 4 hours before cooking. Salt lightly on both sides. Grill to desired doneness. Serve without bread or on a brioche bun.

Enoki Fries: Mix all the batter ingredients very well, taste for salt. Dip the enoki in little clusters to coat them in the batter and deep fry at 365˚-375˚ till crisp. Serve immediately.