Mushroom Espuma

Ingredients for a 1 US Pint Whipper:

1/2 pound of Mushrooms
.5 Cups of  Cream
.5 Cups Veal stock
1/4 Cups White wine
1/4 Crème fraîche
1 Cup Cornstarch
2 pieces Shallot(s)
2 tbsp Vegetable oil
dash of  Salt
dash of Pepper
1 tsp Lemon juice


Clean, halve, and then thinly slice the mushrooms. Chop the shallots into fine cubes, sweat in vegetable oil in a casserole dish, and deglaze with white wine. Add the mushroom, cover, and steam for 5–8 minutes. In the meantime, cook the veal stock with the heavy cream and crème fraîche, using starch to thicken the mixture (alternatively a meaty veal velouté can be used). Mix the mushrooms with the veal stock, briefly bring to a boil, and puree. Season to taste. Pass the mixture through an iSi Funnel & Sieve directly into the Whipper. Screw on one N20 Cream Charger and shake vigorously. Keep the whipper warm at 65°C (149°F) in a bain-marie or water bath.

Shake well before serving.

Serving Suggestion:

Goes great with beef and chicken, and also tagliatelle, enhanced with arugula.

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