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Small ceramic cups lined up and topped with chocolate 'dirt' and edible flowers. a table sign in front of them reads, "Mushroom Crème Brûlée"

Mushroom Crème Brûlée


Try Chef Charles’ Mushroom Crème Brûlée, inspired by our local partner, Four Star Mushrooms, which is as unique as it is delicious. Yum yum!

Serves 25 people



  • Crème Brûlée (yields 25)
    • 1005 grams of Cream
    • 180 grams of Sugar
    • 112.5 grams of Egg Yolk (liquid)
    • 5 grams of Iota
    • ¼ teaspoon of Kappa
    • 19 grams of Vanilla Paste
    • 180 grams of Lion’s Mane Mushroom (cut into small pieces)
  • Mushroom Dirt (yields 15)
    • 150 grams of Oreo Crumble
    • 25 grams of Porcini Powder
  • Edible Flowers & Micros (for garnish)
    • Citrus Marigolds (1 per)
    • Micro Mint (1 per)


Preparation: Crème Brûlée

In a saute pan add a small amount of oil, and hard sear the mushroom pieces on all sides

Add in cream, sugar, and vanilla

Bring to a boil to cook the mushrooms and dissolve the sugar

Purée with a stick blender

Temper in egg yolks

Blend with the stick blender. While blending, add in both the Iota and Kappa, and continue blending for 1-2 minutes until the thickeners are activated

Quickly pass through a fine mesh sieve

Quickly portion into small cups

Chill completely


Preparation: Mushroom Dirt

Combine both Oreo Crumble and Porcini Powder

Mix well.  


Preparation: Final Look

Sprinkle the Mushroom Dirt over the crème brûlée cups

Top with a single flower and some micros, positioning so they look like they’re ‘growing’ our of the dirt