Field Mushroom 'Caviar' Recipe
Ingredients
| Mushrooms | 1 Pound | |
| Butter | 4 Ounce | |
| Onion | 6 Ounce, chopped | |
| Breadcrumbs | 2 Ounce | |
| Garlic | 1 Clove (5gm), peeled | |
| Lemon-1/2- Juice | ||
| Dry vermouth | 3 Fluid Ounce | |
| Chopped parsley | 2 Tablespoon | |
| Cornflour | 1 Tablespoon | |
| Double cream | 4 Fluid Ounce | |
| Sea salt | 1 Teaspoon | |
| Black pepper-Large pinch-freshly ground | ||
| Cheese curd | 4 Ounce | |
| Ground mace-Large pinch | ||
| Ground thyme-Pinch | ||
Directions
GETTING READY
1. Wash the mushrooms and pat dry
2. Trim the ends of the mushrooms stalks but leave as much as possible on the stalk
3. Chop the mushroom finely
MAKING
4. In a large saucepan, heat the butter
5. Gently sauté the onion till light brown
6. Add the chopped mushrooms to the butter and onion mixture
7. Cook on gentle heat till the mushrooms are cooked and the moisture has evaporated
8. Add the breadcrumbs to the pan last
9. In a liquidizer jar, tip in the garlic, lemon juice, Marsala, sherry and parsley.
10. Add this mixture to the mushroom mixture in the pan
11. Cook on gentle heat till it starts boiling. Boil for five minutes
12. In a small bowl, tip in the cornflour and cream. Blend well.
13. Add this mixture to the mushrooms in the pan and mix well
14. Simmer for five minutes and season to taste
FINALIZING
15. In a bowl, beat the mushroom puree well with the curd cheese. Add the mace and the thyme and stir thoroughly
16. Arrange on individual serving plates.
SERVING
17. Chill and serve with hot fried bread cut into triangles or fingers.
1. Wash the mushrooms and pat dry
2. Trim the ends of the mushrooms stalks but leave as much as possible on the stalk
3. Chop the mushroom finely
MAKING
4. In a large saucepan, heat the butter
5. Gently sauté the onion till light brown
6. Add the chopped mushrooms to the butter and onion mixture
7. Cook on gentle heat till the mushrooms are cooked and the moisture has evaporated
8. Add the breadcrumbs to the pan last
9. In a liquidizer jar, tip in the garlic, lemon juice, Marsala, sherry and parsley.
10. Add this mixture to the mushroom mixture in the pan
11. Cook on gentle heat till it starts boiling. Boil for five minutes
12. In a small bowl, tip in the cornflour and cream. Blend well.
13. Add this mixture to the mushrooms in the pan and mix well
14. Simmer for five minutes and season to taste
FINALIZING
15. In a bowl, beat the mushroom puree well with the curd cheese. Add the mace and the thyme and stir thoroughly
16. Arrange on individual serving plates.
SERVING
17. Chill and serve with hot fried bread cut into triangles or fingers.
Chef
