Vegetable and mushroom stew

(For the stew)

• 1 kg chantarella

2 broccoli

• 1.8 l of spinach cream
• 500g of fallen spring onion

24 organic eggs

• For the chanterelle mushrooms, we'll use a brush to thoroughly clean each one, making sure no dirt remains. Then, we'll cook them in a pan with the wilted spring onion.
• For the cauliflower couscous, using a paring knife, trim the cauliflower florets, removing only the excess part. Then, place them in the Thermomix at speed 4 for 8-10 seconds, until you obtain couscous. Repeat this process with all three types of cauliflower.
• For the broccoli couscous, using a paring knife, trim off the excess part of the broccoli florets; this does not need to go through a Thermomix.
• Reserve both couscous separately, in an airtight container with paper on top and bottom to prevent oxidation.
• For the eggs, steam them in the oven at 65ºC for 20 minutes. Once cooked, cool them in ice water, and once cold, separate the whites from the yolks without breaking them and keep each yolk in an individual bowl with water to keep them moist.

(Cream of spinach)

• 300g fresh spinach
• 1 l fresh cow milk
• 200g fresh butter
• 180 g wheat flour
• 100g sautéed white onion
• 6 g sal
• For the spinach cream, in the Thermomix bowl, melt the butter over low heat, at the same time add the previously chopped onion, at number 4 of the Thermomix at 80ºC for 5 min.
• After that time, add the 180g of flour and stir well to combine it with the butter. Then sauté everything together for another 5 minutes at 80°C, speed 5.
• Add the milk that we have previously boiled.
• Set the Thermomix to 100ºC at speed 8 and let everything cook for 10 minutes, adjusting the salt if necessary.
• After that time, add the spinach leaves, cleaned, washed and drained, without stopping the machine, and once they are all inside wait two more minutes at maximum speed with maximum temperature, and after that time, adjust the salt.
• Place all the dough in a flat container, such as a baking tray or a PVC plastic container, and flatten it to an even thickness. Cover with plastic wrap, pressing it directly onto the surface of the dough to prevent a crust from forming. Let it cool to room temperature, then refrigerate it to rest. Once chilled, transfer it to a piping bag.

(Spring onion)

• 1 kg spring onion
• 7 g garlic
• 130 g picual extra virgin olive oil
• 2 l hot vegetable
• For the spring onion, finely dice it, and together with the oil and garlic, let it sweat until it turns a dark golden color. Add vegetable stock and cook until the stock has evaporated by 90%. Season with salt.

In a deep chalk plate, place the cooked chanterelle along with the slivered onion, leaving a hollow in the center, place the egg yolk and cover with the spinach béchamel, then make a mosaic of four colors with the cauliflower couscous.