Farmers market had a good selection today.
Fried Lion’s mane with egg wash and panko crumb with black lava salt; dried mushroom ‘bacon’ baked with a touch of maple syrup , paprika and garlic; sautéed shroom variety (except raw lions mane segment at top right); mushroom purée dehydrated ‘leather’, shitake cubes in mirin and white soy sauce, mushroom jus with cognac reduction.
by Remarkable_Sir8647
5 Comments
This looks like a witch’s mis en place for a potion that makes your dick fall off.
I feel like there’s just too much going on on the plate. Remember less is usually more.
Everything looks kinda flat too, try and give your plates more height. And if you’re going to plate with cubes or specific shapes, try to make them as even as you can and try to use uneven numbers (I counted 10 ‘cubes’) it’s more appealing to the eye.
The description makes this sound really good however the plating itself is not that enticing.
I think I incorporated some of the things you suggested and posted a redo in my last comment. Never realized how much goes into plating. Kind of feels like make or break even before someone has a bite
Too many mushrooms spread all over. If you’re set on showcasing that many types of mushrooms then use less.
Adding some greenery would mimic their natural environment.
The two skinny mushrooms on the fried ones is just unnecessary.
Mushrooms are an awesome thing to highlight so I love this idea…
Black leather, dark brown jus, black plate. Maybe a dark speckled plate could help give it more contrast.
Alternatively, distributing the lighter colored mushrooms around more strategically could also help.