Mushrooms With Mortadella Mousse
Classic Bolognese cusine. It is best not to season the mushrooms. Adding salt produces too much watery liquid, and the Mortadella is already highly seasoned.
Total Steps
9
Ingredients
8
Tools Needed
8
Ingredients
- 100 gram Mortadella di Bologna I.G.P
- 4 very large mushrooms
- 50 ml fresh cream
- 30 gram sugar(optional)
- 25 ml water(optional)
- 40 ml ordinary Balsamic vinegar(optional)
- Washed dried salad leaves
- a little pepper
Instructions
Step 1
Wipe the mushrooms clean; remove stalks and reserve for another use.
Step 2
Brown the mushroom caps in a non-stick pan without using any fat. Cook until liquid forms from inside the caps, then turn them over to drain. Continue cooking until golden brown on both sides. Remove from the pan and place upside down on a plate to drain off excess liquid.
Step 3
Finely chop the Mortadella, then place in a small food processor or blend with a stick blender. Add the fresh cream and blend again. Add water as needed to achieve a nice creamy texture.
Step 4
Empty the Mortadella mousse into a bowl; season with a little pepper only, as it is already salty enough.
Step 5
In a pan, place the sugar and water. Cook until almost all the water has evaporated. Let the sugar caramelize, then carefully deglaze the pan with 40 ml of ordinary Balsamic Vinegar, adding just a little at first as it will spit and sizzle.
Step 6
Allow the liquid to reduce until syrupy. To test consistency, place a drop on a cold saucer; it will stay liquid while hot, so test consistency at room temperature. If too thick, dilute with water and test again. If too thin and runny, reduce further. Leave to cool.
Step 7
Fill each mushroom cap with some of the Mortadella mousse, making a dome on top for plenty of filling.
Step 8
Place salad leaves on each of four serving plates with one or more mushroom caps on top of the leaves.
Step 9
Make a depression in the center of the mousse on each mushroom cap and drizzle the Balsamic reduction into this, and on and around the mushroom caps.