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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Wild Mushroom Mousse With Salmon Caviar,

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions