1 Take a large pan and add 1 table spoon of olive oil, turn up the heat quite high.
2 Roughly chop the mushrooms and add to the pan. Cook until the water (released from the mushrooms) starts to evaporate.
3 Set a few cooked mushrooms aside to use later.
4 Blend the remaining mushrooms until smooth and stir In the Galbani Ricotta and porcini powder.
5 Season to taste and transfer to a piping bag.
6 Meanwhile, preheat the oven to 160°C/gas mark 3.
7 Whisk together the flour, sugar and salt in a large mixing bowl, then in a separate bowl, beat the butter until light and fluffy.
8 Add the egg whites to the flour mixture and whisk until evenly blended. Gradually add the softened butter and the dried seaweed powder and continue to whisk until the batter Is smooth and creamy. Season to taste.
9 Pour Into a tuile mould or drop a spoonful of the mixture onto a baking tray lined with a grease-proof sheet and use a cutter.
10 Bake for 8-10 minutes until golden brown.
11 To assemble the dish, top one tuile with a few of the cooked mushrooms. Using the piping bag, squeeze the Galbani Ricotta and mushroom mixture on top and carefully sandwich together with another tuile.
12 Sprinkle each dish with some dashi powder to finish. Serve Immediately.