The Dinner
Out of all the expired products and the different sorts of fungi we created a four-course-dinner. We kicked off the bite with a salad a l’improvise: a combination of champignons, walnuts and cucumber. Then we continued our fungi-journey with pasta porcini served with a tomato/mascarpone sauce and different salads with fruit and spicy-peppers. The third course existed of potatoes with two sorts of sauce: one with Chantharelle and once made of Oyster Mushrooms. We finished with vanilla-icecream, Grand Marnier and black ear fungus.
Mark Janssen and Maurice van der Molen
Mark Janssen is the master of mycological gastronomy. What started as a hobby soon resulted in serious research and accompanying publications. His two mushroom handbooks provide the reader with lots of recipes and tips on how to gather wild mushrooms. Maurice van der Molen is a visual artist and amateur mycologist. When he isn't working on ecological landscape constructions, he's searching for, photographing and sharing information about mushrooms.
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Over Datum Eetclub 8: Mushroom edition took place at Mediamatic Bank, Vijzelstraat 68 Amsterdam.
