Roger Vergé
hat you will need:
| Ingrédients: 500 g of white button mushrooms 1 lemon 1 tablespoon of finely chopped shallot 300 g of butter 5 tablespoon of single cream 2 egg yolks 6 black truffles weighing 15g each 6 courgette flowers 500 g of youg spinach or lambs' lettuce A few sprigs of chervil (optional) Salt and pepper |
Ustensils : 1 chopper 1 fine colander 1 flat based saucepan 2 litre terrine 1 wooden spatula 1 whisk 1 small saucepan 1 dessert spoon 1 steamer 1 sheet of aluminium foil 6 warmed plates |
Cut off the base of the mushrooms stalks. Wash quickly then chop very finely and sprinkle
with lemon juice to stop them blackening.
Put the chopped shallot in a saucepan with a tablespoon of butter over the heat. As soon
as the butter starts to sizzle, add the mushrooms, season with salt and stir with the
wooden spatula. After 3 minutes cooking time, drain the mushrooms in a stainless steel
colander (also to stop them going black) and keep aside the cooking liquid. Dry the
mushrooms by putting them in to a saucepan and black on the heat for a few second,
stirring all the time.
In the terrine, mix together the crème fraîche and egg yolks, then pour this mixture on
to the mushrooms and cook at a high temperature for 2 minutes. Adjust the seasoning. Pour
in to a large dish, leave to cool.
Add the truffle juice to the mushrooms' cooking liquid.
Only wash the courgette flowers if necesary. Open out the petals and put in a dessert
spoon of mushroom puree. Place a truffle in the middle and close the petals. Put the
flowers in the steamer and cover with the aluminium foil.
De-stalk the spinash leaves, wash them in plenty of water and drain well. If using lambs'
lettuce, cut off the stalks and use only the well washed leaves.
Reduce the mushroom liquid until there is only about 3 tablespoons left. Incorporate the
butter (about 250g) little by little in small pieces, whisking vigorously. Check the
seasoning and put the sauce aside, keeping it hot in a bain-marie.
Heat the steamer and cook for about 15 minutes: you should be able to pierce the little
courgette with point of a knife.
Put the raw spinach leaves or lambs' lettuce on to the warmed plates. Put the courgette
flowers on top. Lightly salt and sprinkle with ground pepper. Coat with the mushrooms
butter and the truffles.
Return to the list |
 |