Mushroom Espuma
A creamy siphon espuma of sautéed mushrooms, veal stock, and crème fraîche, kept warm in a bain-marie and shaken well before serving.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutrition
per per 300 g portion180
Calories
5g
Protein
8g
Carbs
13g
Fat
Ingredients
| 1/2 lb | 225 g | Mushrooms |
| 0.5 cup | 120 ml | Cream |
| 0.5 cup | 120 ml | Veal stock |
| 1/4 cup | 60 ml | White wine |
| 1/4 cup | 60 ml | Crème fraîche |
| 1 cup | 240 ml | Cornstarch |
| 2 pcs | Shallots | |
| 2 tbsp | 30 ml | Vegetable oil |
| — | Salt | |
| — | Pepper | |
| 1 tsp | 5 ml | Lemon juice |
Instructions
- Clean, halve, and thinly slice the mushrooms. Chop the shallots into fine cubes.
- Sweat the shallots in vegetable oil in a casserole dish, then deglaze with white wine.
- Add the mushrooms, cover, and steam for 5-8 minutes.
- Meanwhile, cook the veal stock with the heavy cream and crème fraîche, using cornstarch to thicken the mixture (alternatively a meaty veal velouté can be used).
- Mix the mushrooms with the veal stock, briefly bring to a boil, and purée. Season to taste.
- Pass the mixture through an iSi Funnel & Sieve directly into the whipper. Screw on one N2O Cream Charger and shake vigorously.
- Keep the whipper warm at 65°C (149°F) in a bain-marie or water bath.
- Shake well before serving.
Serving suggestion: goes great with beef and chicken, and also tagliatelle, enhanced with arugula.