Button mushrooms cream, smoked bacon foam and roasted pine nuts
Appetizers, Vegetables and Fruits
IngredientsRecipe for 4 persons
For the mushrooms cream
Smoked bacon foam
- Olive oil
- Salt and pepper
Preparation time: 45.00 min
- For the preparationsBrush and slice the mushrooms.Dice finely the onion, chop the garlic, the chive and the tyme.Roast the pine nuts in the oven for 4 minutes.Dice the bacon in small cubes.
- For the smoked bacon foamIn a sauce pan, sear the smoked bacon, remove the fat and add the cream, and cook it slowly for 10 minutes.Smooth it with the hand blender, strain it through a chinois, put it in the syphon and cool it down in the fridge.
- For the mushrooms creamIn a hot pot with a drizzle of oliv oil, sear the onion, the garlic, the tyme and the mushrooms until a light coloration.Deglaze with the chicken stock and cook it on medium heat for 30 minutes, add the cream and smooth it with the hand blender, fix the seasonning.
- For the plattingPut two load of gaz in the syphon and shake it well.In a bowl plate, put some pine nuts at the bottom of the plate, pour the mushroom cream on the top, add the smoked bacon foam on the top and finish with the chop chive.
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