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Paris Mushrooms Bavarois. Serves 10-12.

From Michel Roux Jr.

300g white button mushrooms, thinly sliced.
Salt, white pepper and nutmeg
800ml whipping cream
3 leaves of gelatine
Lemon juice

Put the mushrooms in a saucepan, season well, add half the cream and bring to the boil; the mushrooms will be cooked in 2 minutes. Soak the gelatine in cold water until soft, squeeze dryand add to the mushrooms; blend in a liquidiser until smooth. Leave to cool.
When nearly set fold in the remaining cream, lightly whipped, check the seasoning and add a little lemon juice if needed. Cover and refrigerate for at least six hours.
Using two tablespoons dipped in hot water, shape into quenelles (dumplings) and serve with toasted brioche.

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Last updated: 17/02/08