Fresh mushroom
goussed’ail
Ingredients
Button mushrooms 700 gms
Straw mushroom 400 nos
Frozen Porcini 300 gms
Chopped garlic 50 gms
Olive Oil 1 gm
Chopped Shallots 50 gms
Salt and Pepper to taste
White wine 1 gm
Fresh Thyme 20 gms
Basil 10 gms
Butter 100 gms
White bread (sliced) 1 no
Caramelised garlic 50 gms
Parsley 50 gms
Method
lSauté the shallots with garlic in olive oil and add the button mushrooms, frozen porcini and straw mushrooms and season with salt and pepper.
lDeglaze with white wine and reduce until dry. Add the fresh herbs (thyme and basil) to mushroom mix and finish it off with butter. Mix sugar syrup, dark rum, coffee and sprinkle on cut sponge to soak it.
lPlate the mushroom in a platter, top it with a toasted bread slice.
lGarnish with the caramelised garlic and parsley.
courtesy The Imperial