Chanterelle Mousse

Name: Chanterelle Mousse
Yield: Serves 4
Cuisine: Asia
Ingredients: 2 tbsp freshly grated Parmesan bruschetta, to serve; chopped chives, to garnish (optional); large pinch each of thyme and rosemary leaves, finely chopped; a good splash of white wine; salt and black pepper; 1 kg (2½ lb) chanterelles, torn into strips; 500 g (18 oz) ricotta cheese; about 350 g (12 oz) shallots, preferably banana shallots, finely chopped; large knob of butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

When making a mushroom duxelles for this sort of dish, or even as a stuffing, we aim to have a ratio by weight of mushroom to shallot of three to one. In the restaurant, in season, we serve this mousse with the wild mushroom “cauliflower fungus”, which we lightly sauté and then sit on top of the turned-out round of mousse.

Ingredients

large knob of butter
about 350 g (12 oz) shallots, preferably banana shallots,

Asia
Starter
Gluten-free
Vegetarian
Mediterranean

Method

Melt the butter in a frying pan and sauté the shallots with the herbs and seasoning to taste briefly until softening, then add the mushrooms and cook, stirring frequently, for 5–6 minutes until softened. Add the white wine and cook rapidly until almost all the liquid has gone. Leave to cool.
When cool, purée the contents of the pan with the two cheeses in a blende