Charcoaled onions, shallot cream, porcini & pecan butter, ratte potatoes with black truffle foam & red wine sauce. Try this recipe by Meir Adoni, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.


  • Sweetbreads

  • 500g heart area sweetbreads, cut into cubes of 40g each.

  • Dried Porcini

  • 50g dried porcini

  • 100g sugar

  • Onion

  • 8 onions

  • Shallots

  • 10 shallots, sliced

  • 200g salted butter

  • Thyme

  • 1 tbsp flour

  • 250ml sweet cream

  • Salt and pepper

  • Pinch nutmeg

  • Potatoes

  • 200g ratte potato (can use kipfler)

  • 500ml milk

  • Sauce

  • 250ml red wine – local shiraz

  • 2 shallots, sliced

  • Thyme

  • 300ml concentrated veal broth

  • Pecan Butter

  • 100g pecans, peeled, roasted and chopped

  • 500g fresh or frozen porcini (not canned), if not available use dried morels

  • 40g butter, softened

  • Thyme

  • To Serve

  • olive oil

  • 4 sage leaves

  • 1 garlic clove, unpeeled

  • 1 black truffle (can use preserved truffles in oil)

  • 60g butter

  • Mushroom, fresh

  • Thyme


  • Sweetbreads:

  • 1.

    Soak in iced water for two hours and peel the thin layer around them. Store for later use.

  • Dried Porcini:

  • 1.

    Soak in 100ml water for an hour. Add the sugar, bring to boil and cook for 10 minutes.

  • 2.

    Filter and place on a cooking tray.

  • 3.

    Place in a preheated oven at 80°C for 3 hours, to dry them out. Chop and keep for serving.

  • Onion:

  • 1.

    Place the unpeeled onions on burning charcoals for an hour. Remove, peel and chop.

  • 2.

    Put on a cooking tray in a preheated oven at 60°C for 12 hours, to dry them out. Place in blender and grind, filter and keep in a dry place.

  • Shallots:

  • 1.

    Sauté sliced shallots with 50g butter and a little thyme, until golden.

  • 2.

    Add the flour, mix well. Add the sweet cream, bring to boil, and cook while stirring for 5 minutes. Season with salt and nutmeg, place in blender and grind. Filter and keep for serving.

  • Potatoes:

  • 1.

    Put the peeled potatoes into a vacuum bag and cook in boiling water until softened.

  • 2.

    Mash and mix with 50g butter, milk and salt until you get the right texture (aim for a bit more liquid than usual because of the foaming) sift smoothly and place mixture in a siphon canister. Insert gas and keep in a warm place until required.

  • Sauce:

  • 1.

    Boil the wine with 2 sliced shallots and sprigs of thyme, reduce to a third. Add the veal broth and reduce to half the volume. Pass through a sieve. Season with salt, pepper and sugar, and keep warm.

  • Pecan Butter:

  • 1.

    Mix 40g of softened butter, pecans, thyme and the cooked dried porcini with a little salt. Keep for serving.

  • To Serve:

  • 1.

    Season the sweetbreads with salt, pepper and olive oil.

  • 2.

    Place on grill for 2 minutes then remove to a frying pan with 30g butter, sage and garlic clove.

  • 3.

    Fry until golden and crispy. Drain on paper towel and dust with onion soot.

  • 4.

    Slice the fresh mushrooms and fry with 30g butter until golden, season with salt, pepper and thyme.

  • 5.

    On a serving plate place shallot cream, mushrooms and sweetbreads. On the sweetbreads place the pecan butter, spice with wine sauce and add potato purée from the siphon. Slice the truffle thinly on the dish and serve.


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