Fungi Fiesta, the Festival of Mushrooms at Tuscany

Edible fungi and mushrooms do not find wide acceptance with the Indian food lovers. Some people are allergic to them, some people are put off by the looks and there is always the confusion whether mushroom is vegetarian or non-vegetarian food. However the real fans of mushrooms know how the fungi can bring a subtle to strong difference in flavour and taste of dishes.

Oriental Crust Pizza
Oriental Crust Pizza

Against this backdrop, it is very impressive to see Tuscany, the Italian restaurant at The Trident Hyderabad organize a promotion “Fungi Fiesta”, which is solely centered on Italian dishes incorporating mushrooms and other fungi. Among the top chefs in Hyderabad, Chef Manik Magotra is also one of the most experimental ones. As a result, the promotions at The Trident are often quite unique and brave.  At a bloggers table, we were exposed to a set preview menu, where starting from appetizers to the main course all the preparations were carefully planned and executed.

Wild Mushroom Cappuccino
Wild Mushroom Cappuccino

We started with Wild Mushroom Cappuccino. Mushroom based soups and bisques are not uncommon, but this one had a special twist – espresso foam added a subtle flavour to the combination of porcini, shitake and button mushrooms. For me, this was the dish of the day with its rich composition and a refreshingly different aftertaste.

The appetizer in the set menu, Chocolate and Crumb Fried Button Mushrooms was also novel. These were served with saffron cream. I was surprised at the appearance of chocolate coated mushroom at this stage instead of being the dessert and queried Chef Manik on this. As per him, the idea was to present these together came from the fact that both chocolate and mushrooms are umami. A sprinkling of rock salt on chocolate enhanced the taste of the starter.

Chocolate and Crumb Fried Button Mushrooms
Chocolate and Crumb Fried Button Mushrooms

Tuscany is known for its pizza and pasta. Today’s offering was Oriental Crust, a thin crust pizza with fish, squids, white fungus on a tomato and cheese base, with lemon grass and galangal adding a special oriental touch.

Salmon stuffed Ravioli
Salmon stuffed Ravioli

Salmon stuffed Ravioli was a delight for any seafood lover. But more than the pasta I was bowled over by the taste of the sauce in which it was served. The jus had chicken stock with sun dried tomatoes, shitake mushrooms, dill cream and caper, and the Chef had got the combo right resulting in a brilliant taste.

I am not a fan of risotto at all. But the creamy Portobello Risotto with mascarpone cheese and sun dried tomato were flavourful. The cheese and tomato sauce complemented the taste of Portobello mushroom nicely; I wondered if it could have been done in a pasta instead. But that, of course, is a personal preference or prejudice.

Portobello Risotto
Portobello Risotto


The dessert had Chocolate Mud Pie. It was served with truffle oil vanilla ice cream adding the fungi touch to it. The ice cream had a very different aftertaste which I enjoyed with the chocolate sauce.

Chocolate Mud Pie
Chocolate Mud Pie

I had a look at the menu for the promotion. Quite a few other dishes which looked interesting to me such as Porcini Glazed Chicken Breast, Assorted Mushroom Platter on a Bed of Ciabatta, a Pizza with four types of mushrooms and cheese and a pasta with black and white fungi.

What I loved about the festival is that each dish has been created and selected carefully to present the diversity of mushroom based Italian recipes. A wide variety of mushrooms has been showcased ranging from porcini, truffles to shitake and white fungus.

The promotion is on till 28th August and opens only for dinner. The dishes are available a-la-carte. Connoisseurs of Italian food will love the dishes served in this festival. It is also a must visit for experimental food lovers as well as lovers of mushrooms.

Location
Tuscany 
The Trident
Hitech City (next to Shilpa Kala Vedika)
Hyderabad
Telephone: 66232323

Disclaimer: The review is based on an invite from the restaurant.



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