Mycelium has contributed with no less than three pieces for the Danish publication: En Anden Økologi – Antikapitalistisk håndbog.
The first essay is our speech from the Extinction Rebellion event Vendepunktet. The second one is an essay on socalled the so-called ecology of mycelium, including ecological cannibalistic strategies, and the final essay is a wonderful recipe.
Feeling peckish. See the recipe translation below.
TOURNEDOS ROSSINI
Serves 2
For this dish, we use cuts from three fundamentally different realms. For the first main element, we need young, pale meat that is still quite unexercised and low in fat, which is why a young heir to a fortune or crown prince is preferable. For the second main element, we require an overworked liver with a high level of intramuscular fat in the offal; here, one would typically choose an ageing media executive.
For the sauce, we usually go for an older, leaner, and tougher mogul, since its meat is too tough to be used for proper roasts. It does, however, excel as a soup hen for making stock.
Ingredients
300 g tenderloin
100 g foie gras
2 kg marrow bones
50 g femur marrow
2.5 dl Madeira Sercial Colheita
1 shallot
2 cloves of garlic
1 bunch thyme
200 g soup vegetables
100 g Tuber melanosporum
1 slice white bread (alternatively, pound cake)
80 g salted butter
Salt and pepper
Sauce
- Bone out the meat and roast the bones in the oven at 200°C for 25 minutes.
- Sauté the soup vegetables, onion, black pepper, and thyme in the marrow, add the bones, and cover with water.
- Reduce at a gentle simmer for 12–16 hours, skimming impurities as they rise.
- Strain the stock, reduce to a glaze, add the Madeira, and reduce again.
- Mount with salted butter just before serving.
Tournedos
- Trim the muscle, cut into suitable portions, salt, and let rest for 20 minutes.
- Sear in neutral oil until a good crust forms.
- Serve rare or bleu.
Foie Gras
- Remove blood and veins from the liver and cut it into 2 cm slices.
- Flash-sear for 1 minute per side.
- Season with salt and pepper.
Bread (or Pound Cake)
- Cut suitable slices and toast in butter.
Arrange on a flat plate with the bread first, then the tournedos, and finally the foie gras. Surround with Madeira sauce. Finish by shaving generous amounts of black autumn truffle or another mushroom over the dish just before serving—preferably done in front of the guest.
