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Recipe for :

Essence of Mushroom

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

1 kg mushrooms
4 lt water
2 pc shallot
1 pc carrot
1 pc celery stalk
250 ml port

Method

  • Place the roughly chopped vegetables (mirepoix) in a pan and cook gently in a little olive oil until slightly softened
  • Add the port and simmer until reduced to approximately 50 mls
  • Add the roughly chopped or sliced mushrooms and cover with the water
  • Bring to a boil, turn down the heat and allow to simmer very gently until the water has reduced to approximately one litre
  • Strain
  • Season as required or place back onto the heat to reduce and strengthen if preferred
  • Place warmed essence in a small espresso type cup and add a few slices of the mushroom
  • Cut rounds of puff pastry 1 cm large than diameter of cup and lightly brush with beaten egg
  • Place on top of cup and press the edges around the outside of the cup to form a seal
  • Place on a baking tray and bake at 180°C until the pastry is cooked and a light golden brown (brush with more egg-wash during baking if preferred)

Chef's Note:

Spices or herbs of choice may also be added during stage three if preferred, but do allow for the concentration of flavours, so use sparingly.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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