Wild Mushroom Mousse With Salmon Caviar, Recipe

Name: Wild Mushroom Mousse With Salmon Caviar,
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp Salmon roe; MUSHROOM MOUSSE; 6 field mushrooms fine chopped; 1 gelatine leaf; 20dl cream; Splash white wine; 1 sprig Thyme chopped; CURRY OIL; 20 dl Virigin oil; 1 tsp curry

Servings: persons

1
Saute mushrooms in butter and season.
2
Deglaze with white wine and strain, saving the jus.
3
In a separate pot bring cream to the boil with a pinch of sugar, seasoning and mushroom jus.
4
In the mean time, melt down the gelatine leaf, and add half of the liquid to to the cream mix and strain.
5
Add mushrooms, and half set for an hour in the fridge. Pore into a piping bag and refridgerate for a futher 3 hour or until set.
6
2. Slowly tick the oil and curry over at 70C for 40mins, cool and enjoy!
7
We use this exciting recipe in the progressive dinner parties we organise.
8
http://www.caterersperth.com.au

6182

kcal

Calories

680

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tsp Salmon roe, MUSHROOM MOUSSE, 6 field mushrooms fine chopped, 1 gelatine leaf, and more.

Yes, Wild Mushroom Mousse With Salmon Caviar, falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom Mousse With Salmon Caviar,

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