Gastronomixs

Portobello mousse

Portobello mousse

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Ingredients

220

g

butter

150

g

onion, finely chopped

120

ml

cream

900

g

portobello mushrooms, chopped

14

g

agar agar

 

 

salt

 

 

pepper

 

 

truffle oil

Preparation method

  • Melt 28g of butter in a small pan and add the onions.
  • Fry the onions until soft.  
  • Add the cream and the remaining butter.
  • Cook on a low heat for about ten minutes.
  • Add the agar agar and bring to the boil.
  • Pour the mixture into a blender and add the portobello mushrooms.
  • Season to taste with salt and pepper and some truffle oil.
  • Mix until you have a smooth mixture.
  • Pass through a sieve.
  • Pour the mixture into a mould of your choice.
  • Set aside for at least one hour and then remove from the mould.

Serving suggestions

  • In a composition with grilled portobello mushrooms, toast, balsamic vinegar, and pear.
  • In a composition with e.g. beef, onion, mustard and gherkin. 

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