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Mousse triplet ‘La Espora’ with Shiitake and Iberico ham
Ingredients (6 portions)
1. Shiitake mousse: - 2 Shiitake mushrooms - ½ shallot - 100 ml fresh cream - ½ teaspoon butter
2. Pea mousse: - 50 gr fresh peas - 20 gr chopped onion - ½ teaspoon butter
Children can pick their own oyster mushrooms.
our venture through all the available channels. Our first and foremost investment was in a good website (
www.fungiturismo.com), and we utilise the advan- tages of social networks like Facebook, Twitter and YouTube. We distribute leaflets to the public, and are happy to be interviewed by the local and national media. It’s also a good idea to link our promotional activities to the wine tourism campaigns. Visitors who thoroughly enjoyed the value we offer go home full of enthusiasm and form a welcome source of word-of-mouth advertising.” We concluded our interview in suitable style with a delicious glass of Rioja and some tasty mushroom tapas, and hope that this wonderful initiative has a flourishing future. To tempt your taste buds, we include one of the chef’s favourite recipes. ◗
3. Leek mousse: - 50 gr leek - ½ shallot - ½ new potato - 20 ml fresh cream - 20 ml whole milk - ½ teaspoon butter
4. Other ingredients: - 1 slice of Iberico ham - Shiitake bread (or regular bread) - virgin olive oil - balsamico vinegar from Modena
Preparation: Blend each of the first three groups of ingredients in a kitchen blender until their consistency is light and stiff (7 minutes at high velocity and high tem- perature). Pour each of the mousses in a pastry bag and let them cool down in the refrigerator. Slice the Iberico ham into small strips and cut 2,5 mm wide slices of bread. Place both items in the oven at 90°C until they have tur- ned crispy (approx. 20 minutes). Fill glasses with a layer of Shiitake mousse, followed by a layer of pea mousse and leek mousse. Top with a teaspoon of virgin olive oil and a few drops of Modena vinegar. Decorate with the ham strands and crispy slices of bread.
Pleurotus growing at Agruset.
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