Mix the mushroom and onion, meat, bread and egg yolks together and divide into four. Drizzle the gill side of the large mushrooms with olive oil and season with salt and pepper.
Add the shemeji, stir through and cook for another couple of minutes, then add the daikon dice and celery leaves and heat for another minute. Check that the chicken is just set and divide it between four bowls. Divide the soup between the bowls.
Put the butter into a heavy based pan (refer to tip 1.) and when it starts to foam whisk in the flour, salt, pepper and nutmeg and continue whisking until it starts to bubble. Remove from the heat and whisk in the milk a little at a time until completely incorporated then return to the heat and cooking until it boils again. Remove from the heat and whisk in the egg yolks.
Scrape into a bowl, cover tightly with plastic and pierce a few little pinprick holes in it to allow the steam to escape.
Soak the dried porcini and morels in the water. Put 100g of butter into a wide, shallow heavy based pan and heat until it starts to foam, then add the onion and season it and cook stirring until it is golden.
Put a wok on high heat, add the 50g butter and when it is foaming add the Swiss brown and champignons, season and cook stirring until they have expelled their liquid and are lightly coloured. You might need a little extra oil or butter. Add the onion and continue cooking until it is lightly coloured
Sauté the mushroom scraps and Swiss browns in a splash of olive oil. Season generously with salt and pepper, then add then porcini/chantrelles and trompetta, toss over for a minute and then turn off of the heat. When they are cooled tip them into the béchamel, add the truffle paste and mix together
Soak the porcini in the water. Put the butter and oil into a heavy based saucepan and place it on medium heat. Season with salt and pepper and sauté, stirring from time to time until the onion is golden....
Wash and dry the capsicum and brush it with olive oil. Put it on a small tray and put it in the oven and cook it, carefully turning once until the skin is blistered and charred. Allow to cool a little and then put in a freezer bag and twist up. When cool enough to handle skin and seed it.
Brush the sweet potatoes with ghee and put them in a baking dish. Add the water and bake until cooked. Allow to cool until you can handle them and then remove the peel. Sauté the Swiss brown mushrooms in the remaining ghee and they are lightly coloured, season lightly with salt and pepper, then stir through the trompetta and then turn off the heat and allow to cool.
Trim the large mushrooms, remove the stalks, cut a slice from the top so they will sit straight on a dish – reserve the trim for another purpose. Cover a baking sheet with baking paper, drizzle the mushrooms with olive oil, season well and lay on the sheet. Cook for 15 minutes and allow to cool to room temperature. Put the beans, lettuce and truffle/truffle paste in a bowl, season well and add 30ml of EV olive oil and the lemon juice and toss over.
