Earthy and rich, this mushroom espuma adds depth to your meals. Simple to make, it’s the perfect gourmet touch to impress!
Clean and thinly slice the mushrooms. Dice the shallots and sauté in vegetable oil. Deglaze with white wine, add mushrooms, cover, and stew for 5-8 minutes.
Step 2
Simmer veal stock, whipping cream, and crème fraîche, then thicken with starch or use a rich veal velouté.
Step 3
Combine the mushrooms with the veal stock, bring to a boil briefly, and puree. Season with salt and pepper.
Step 4
Strain through a Mosa Funnel & Sieve into a 0.5 L Mosa Whipper. Attach one Mosa Cream Charger, shake vigorously, and keep warm in a bain-marie at up to 75°C. Shake before serving.
Mosa Tip: Pairs well with veal, chicken, and pasta, especially tagliatelle, and can be enhanced with rocket.
