INFO
Great chef (Jean-Pierre Vigato), great recipe that I simplified for everyday use
Details
Ingredients - Mushroom
- Butter 10 g
- Heavy Cream 50 g
- Water 20 g
- 1 shallot
- 300 g of mushroom (any mix, i used Chanterelle, Button & Porcini)
- 1 egg yolk
- Salt & Pepper
Ingredients - Sabayon
- Heaby Cream 50 g
- 1 egg yolk
- Salt & Pepper
Method - Mushroom
- Pre-heat your oven broiler
- Finely cut the shallots
- Cut the mushroom in small pieces (1 cm3 or so)
- In a pan, on medium heat, add the butter then sizzle for 2-3 minutes
- Add the cream & water
- Simmer for about 10 minutes
- Puree the mixture (if not fine enough, pass it through a sieve
Method - Sabayon
- Whip the cream (not too much…how helpful…don’t do a peak)
- Add the yolk, salt & pepper, whip some more
Method - Assembly
- Heat back up the mushroom puree (if necessary)
- In each cup, lay the puree at the bottom
- Add just enough of Sabayon to cover the puree (1 or 2 spoons)
- Place the cups under the broiler for a few minutes
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 5 mn |
| Cooking Time | 10 mn |
| Temperature | |
| Authors | Pascal Crausaz / Jean-Pierre Vigato L’Original here (in french) |
| Special | Oven ready cup |
