Name: Parmesan Cream
Yield: Makes 500 ml
Ingredients: Lemon juice; Salt; 100 g Parmesan rind; 40 g Parmesan cheese, freshly grated; Freshly ground pepper; 10 ml Vegetable oil; 50 g Button mushrooms, sliced; 250 ml Chicken stock, reduced to 125 ml; 25 g White of leek, finely chopped; 500 ml Cream, reduced to 250 ml; 250 ml White wine, reduced to 125 ml; 100 g Shallots, finely chopped; 25 g Celery, finely chopped

Preparation info

Makes
500

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

10 ml Vegetable oil
50 g Button mushrooms, sliced
100 g

Method

Heat the vegetable oil in a heavy-based saucepan, add the chopped vegetables and sweat without colouring until softened. Add both the reduced chicken stock and white wine and bring to the boil. Pour in the reduced cream and bring back to the boil. Reduce the heat to a simmer. Add the Parmesan rind and cook for 25 minutes. Add the grated Parmesan and cook for a further 5–8 minutes until the sauc