Mushroom Espuma with Vegetables

Appetizer
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Ingredients for 10 portions
  • For the mushroom espuma
  • 600 g QimiQ Sauce Base
  • 250 g Mushrooms
  • 120 g Onion(s), finely sliced
  • 10 g Garlic, finely chopped
  • 20 ml Olive oil
  • 20 g Butter
  • 4 cl Madeira wine
  • 4 cl Brandy
  • 200 ml White wine
  • 200 ml Vegetable stock
  • Salt and pepper
  • Thyme
  • Nutmeg, ground
  • For the vegetables
  • 10 Filo pastry
  • 400 g Broccoli, cooked
  • 300 g Carrot(s), peeled, cooked, finely diced
  • 200 g Peas, cooked
  • 200 g Celery, peeled, cooked, finely diced
  • 300 g Mushrooms
  • 50 g Butter
  • Olive oil
Method
1.
For the mushroom espuma: roast the mushrooms with the finely sliced onions, garlic, olive oil and butter well. Douse with the Madeira wine, brandy and white wine and let it reduce.
2.
Add the vegetable stock, season to taste and bring to a 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 into hot oil and form it into shells. Remove from the oil and allow to drip off the remaining oil.
7.
Filoteigschälchen mit dem Waldpilzespuma füllen und mit dem Gemüse garnieren.