Wild Mushroom Sponge Cake

1. Finely chop the mushrooms.
2. Fry the chopped mushrooms in oil until they have released all their moisture.
3. Transfer to a sieve and set aside under pressure for 20 minutes.
4. Measure out 150 g of the mushrooms.
5. Mix the 150 g of mushrooms with all the other ingredients in a blender until smooth.
6. Pass the mixture through a sieve and pour into a 500 ml siphon.
7. Aerate with two whipping cream cartridges (N2O).
8. Pipe the mixture into paper coffee cups with a pinprick hole in the bottom. Fill no more than half-full.
9. Place in the microwave and cook at full power for 40 seconds.
10. Allow to cool upside down.

Serving suggestions: As a garnish in a composition with poached egg, mousseline, truffle and Parmesan cheese; as a garnish with Jerusalem artichoke, cauliflower and scallops.