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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Mushroom Mousse

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Mushroom Mousse Empty Mushroom Mousse

Post by Lobo Tue Feb 09, 2016 9:11 pm

Mushroom Mousse Img30l
Mushroom Mousse
Mushroom Mousse Translucent
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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 8
Created by Brett Cooper, chef at Outerlands restaurant in San Francisco, this mousse combines wild mushrooms with fresh goat cheese. Served with crackers or flatbread and apple slices, it makes a delicious appetizer when you’re entertaining a crowd.






  • 276

Ingredients:


  • 1 cup (5 oz./155 g) goat cheese (chèvre)
  • 1 1/2 lb. (750 g) wild mushrooms, cleaned and washed
  • 3 Tbs. extra-virgin olive oil
  • Sea salt and freshly cracked pepper, to taste
  • 3 Tbs. unsalted butter
  • 1/2 cup (2 oz./60 g) sliced shallots
  • 2 garlic cloves, sliced
  • Leaves from 3 fresh thyme sprigs
  • Crackers or flatbread for serving
  • Apple slices for serving

Directions:

Let the goat cheese stand at room temperature to soften.

Place a baking sheet in an oven and preheat the oven to 400°F (200°C).

In a bowl, toss the mushrooms with the olive oil, salt and cracked pepper. When the baking sheet is hot, transfer the mushrooms to it and spread evenly. Return the baking sheet to the oven and roast until the excess water from the mushrooms has evaporated and they are soft, about 10 minutes. Set aside.

In a small sauté pan or saucepan over medium heat, combine the butter, shallots, garlic and thyme. Add a pinch of salt and cook until the shallots and garlic are very soft, about 5 minutes. Transfer to a food processor and add the mushrooms. Pulse until well pulverized but not pureed.

Transfer the mushroom mixture to a bowl and fold in the goat cheese. Adjust the seasoning with salt and pepper. Serve with crackers or flatbread and apple slices. Serves 8.

Recipe by Brett Cooper, Chef, Outerlands, San Francisco

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