valentine's day recipe:
mushroom and thyme soufflés
ingredients mushrooms 1 kg water 4 lt shallot 2 pc carrot 1 pc celery stalk 1 pc port 250 ml production 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 approx. 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 approx. 1 lt 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 notes: This is best made with a good meaty or beefy type mushroom; shiitaake, morel, chanterelles, etc. Spices or herbs of choice may also be added during stage #3 if preferred, but do allow for the concentration of flavours, so use sparingly.
ingredients
mushrooms 1 kg water 4 lt shallot 2 pc carrot 1 pc celery stalk 1 pc port 250 ml
production
chef notes:
This is best made with a good meaty or beefy type mushroom; shiitaake, morel, chanterelles, etc. Spices or herbs of choice may also be added during stage #3 if preferred, but do allow for the concentration of flavours, so use sparingly.
This is best made with a good meaty or beefy type mushroom; shiitaake, morel, chanterelles, etc.
Spices or herbs of choice may also be added during stage #3 if preferred, but do allow for the concentration of flavours, so use sparingly.
email chef@tallyrand.info
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