Mushroom purée

Mushroom purée

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30ml non-scented cooking oil
1 medium onion, finely sliced
garlic, finely sliced
50g unsalted butter
200g swiss brown mushrooms, finely sliced
200g button mushrooms, finely sliced
250ml White chicken stock
or Mushroom stock
80ml pure cream
butter
lemon juice
madeira
salt
freshly ground pepper

Method

  1. Heat a heavy-based saucepan over a medium heat. Add the oil followed by the onion and garlic. Cook gently for 5 minutes until they start to colour, then add the butter and heat to a nut-brown foam. Add the mushrooms and continue to cook until they caramelise a deep golden-brown.
  2. Add the stock and simmer for around 6–8 minutes, until reduced to a thick syrupy consistency. Add the cream and bring to the boil. Tip into a blender and blitz for 5 minutes until thick and smooth. Whiz in the remaining butter until glossy. Taste, add lemon juice and adjust seasoning if necessary. Push through a chinois or fine sieve, stir in the Madeira and keep warm until ready to serve.
Tags:
restaurant
Becasse
Justin
North
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