Friday, May 14, 2010

Mushroom Purée

The texture of puréed mushrooms is unique, but is not luxurious on its own. Adjusting the consistency with shallot and sunchoke make the finished purée more integrated and smooth. The best part is you can get a great flavor from common white button mushrooms, no need to drop dollars on expensive mushrooms.
320g button mush scraps
100g shallots
62g butter
35g dolin dry
205g mushroom stock + 100g (water?)
65g sunchoke
20g olive oil
10g tamari
5g apple cider vinegar
5g lemon juice
Chop the mushrooms into small pieces, slice the shallots and the sunchokes. Fry the mushrooms and shallots in the butter until the butter, shallot, and mushrooms brown thoroughly. Add the dolin and cook until dry. Add the mushroom stock, or water if you don't have it, with the sunchokes. Cook until dry. Blend on high while streaming in the olive oil, vinegar, and tamari, along with with extra 100g of stock. Once smooth, taste and add more salt or acid.

Here is what it looks like when you put it on a plate, and what Shiraz looks like when he is blow-torching foie gras.
Plate it up!

Beef "Wellington"

Super savory, yet fluffy, and unburdening.



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