Russian Forest at White Rabbit Restaurant

Black and white milk mushrooms, boletuses, birch boletes, honey fungi, yellow boletuses, black chanterelles – all was soured, marinated and frozen and introduced in the seasonal menu Russian forest. 

Russian forest is full of secrets as it should be. Enoki mushrooms grow up of the club porridge with fried veal brains, boletuses and reindeer moss sauce. Green risotto with stuffed morels smell with fir needle. Honey fungi with shiny violet caps are not even mushrooms but a dessert: tea shortcake cap with fir needle mousse and blackberry chutney footed on merengue with light cream. 

Vladimir Mukhin is true to himself – he intrigues a guest with a way of serving and ingredients combination but each dish is based on the ancient Russian taste. It reflects in a traditional combination of sour milk mushrooms with young potatoes in a dill sauce, airy sour cream with soaked cranberries, grey boletus shci with black chanterelles and red bilberry patty, young boar cutlets with celery root puree and mountain ashes jelly.