Faux chicken mushroom ( Chicken and Cheddar cheese mousse) 1) keep the chicken breast in a perforated tray and add salt to it and keep an butter paper on top of the chicken and over it keep an heavy tray.After half an hour remove the chicken and wash in ice cold water. Remove and pat dry and keep in fridge for 2/3 hours. 2) Then blend the chicken and egg whites in a blender. Once Puree add the cheese, cream seasoning

For mushroom cap 1) Strain the mixture in a fine sive and keep in a piping bag. Pipe the mixture in a half dome silicon mold. And keep in a steam oven or a steamer and steam for 25 mins. remove and let it cool. For mushroom stem 1) Take the same mushroom mousse and pipe on a clean plastic rap and create a thick sausage shape and size roulade. And steam in the steamer

For mushroom consomme gel 1) Rost chicken bones and leeks, carrot and celery in an oven in 2 different trays. Till that time cook the minced button mushroom, shiitake and any other varieties if you got in a pressure cooker till they are brown. 2) Remove from the pressure cooker deglased the pan with some red wine and allow to reduce add the rosted bones , vegetables and mushroom back and cover with water for some flavour i add 1 stock cude and pressure cook it till 3 - 4 vissels whistle. Strain the Stock in a sauce pan. 3) Reduce the stock in half and add socked geletin sheet and let it cool. 4) keep it in a Deep freeze and one it has turned ice remove place on Muslin cloth and then on perforated tray which is placed on a normal tray. Keep in on a warm place so it will melt quick. Once melted you will find a clear liquid. Place the liquid in a tray or a small flat container and set in the fridge.

Mushroom soil 1) Place so w thinly sliced shiitake mushroom on an tray corved with silicon Matt and dehydrate for 2 hours for 3-4 mins. 2) Take the dehydrate powder and blend with some toasted bread crumbs. 3) keep in a dry warm place.

Mushroom aioli Puree 1) Rost some button mushroom in oven with some oil. 2) confit garlic in warm oil . 3) Now combine mushroom garlic in a jar and blend it with hand blender slowly add the olive oil and make an emulsion. Cream of mushroom ( not shown in the picture) 1) cook some button mushroom and add some stock and cream in it season and puree it. It should be in bit liquide and served warm.

For assembling the dish 1) Brush the faux mushroom stem with some mushroom powder to give it a rustic look like a real mushroom stem. 2) Care fully assembled the faux mushroom cap and stem over each other. 3) Cut the gell in circles and place around the mushroom. 4) put the mushroom Crumb on top and pipe the mushroom aioli. 5) then Pour the Hot cream of mushroom in the centre. 6) garnish with micro greens