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easy &quick

Mushroom Espuma with Vegetables

QimiQ Benefits

  • Acid and alcohol stable
  • Creamy consistency
  • Quick and easy preparation

Minutes

15

Difficulty

easy

Mushroom Espuma with Vegetables
Mushroom Espuma with Vegetables

Ingredients

For 10 portions

  • For the mushroom espuma

  • 600g

    QimiQ Cream Base

  • 250g

    Mushrooms

  • 120g

    Onion(s), finely sliced

  • 10g

    Garlic, finely chopped

  • 20ml

    Olive oil

  • 20g

    Butter

  • 4cl

    Madeira wine

  • 4cl

    Brandy

  • 200ml

    White wine

  • 200ml

    Vegetable stock

  • Salt and pepper

  • Thyme

  • Ground nutmeg, ground

  • For the vegetables

  • 10

    Filo pastry

  • 400g

    Broccoli, cooked

  • 300g

    Carrot(s), peeled, cooked, finely diced

  • 200g

    Peas, cooked

  • 200g

    Celery, peeled, cooked, finely diced

  • 300g

    Mushrooms

  • 50g

    Butter

  • Olive oil

Preparation

  1. For the mushroom espuma: roast the mushrooms well with the finely sliced onions, garlic, olive oil and butter. Douse with the Madeira wine, brandy and white wine and allow to reduce.

  2. Add the vegetable stock, season to taste and bring to the boil for approx. 10 minutes.
  3. Add the QimiQ Sauce Base, bring to the boil and season to taste. Blend smooth using an immersion blender and strain through a sieve.
  4. Fill the cream into an iSi Gourmet Whip bottle. Screw in one charger and shake well. Keep warm in a water bath.
  5. For the vegetables: toss the cooked vegetables in butter.
  6. Place the filo pastry in hot oil and form into shells. Remove from the oil and allow to drain.

  7. Fill the filo pastry shells with the mushroom espuma and garnish with the vegetables.
Some doughy looking food

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