This earthy and aromatic mushroom foam is the perfect toping to wow your guests at your next dinner party. Foam magic is is the secret, creating a lacy foam that packs a punch of flavors.
Difficulty
Easy
Ingredients
- 1532g (3 lb 6 oz) Assorted Mushrooms (Crimini, Button, Oyster, Shiitake, Portobello)
- 1 sprig Thyme
- 1 sprig Rosemary
- 1 sprig Sage
- 20g (1 Tbsp + 1 tsp) Salt (for Mushroom Jus)
- 6g (2 Tbsp)Â Foam Magic
Equipment
- Large 250 Micron Superbag
- Heavy Bottom Pot
- Measuring Cup
Timing
Active Time: 5 Minutes
Total Time: 50 Minutes
Yield
600g-1000g of Mushroom Jus
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Prepare Mushrooms
If you have any mushrooms that are especially dirty use a pastry brush to dust off any dirt. Do not wash mushrooms as they quickly become waterlogged.
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Place the mushrooms in a food processor and pulse 3 times. Do not over mix these as it is unnecessary. The mushrooms should resemble a rough chop.
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Heat and Cover
In a heavy bottom stock pot place all the mushrooms (stems and all), thyme, rosemary, sage, and 20g of salt.
Cover and place over low heat.
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The mushrooms will quickly start to release their liquid. You do not need any oil for this, the salt and heat will do all the work.
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Allow the mixture to cook over low heat for 30 minutes. Stir every 5 minutes to check the progress of the mushroom jus.
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Pour and Strain Mushroom Jus
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Squeeze the bag to draw as much liquid out of the mushrooms as possible.
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Measure 600g (21oz) of strained mushroom jus and allow it to cool to room temperature, about 30 minutes.
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Create Mushroom Foam
Whisk together the mushroom jus, foam magic.
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Place the mixture in a 2 quart container and use the magic air maker to create foam. Refrigerate until needed.
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Serve
It’s a good idea to serve the foam table side or right before serving as any fat can pop the bubbles in the foam.
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This sauce pares great with our Spring Pea Risotto recipe. Over time the foam should melt into the risotto.
