| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury’s, Sainsbury5 |
8 |
servings |
INGREDIENTS
| 40 |
g |
Butter; (1 1/2oz) |
| 1 |
|
Medium-sized onion; finely chopped |
| 300 |
g |
Mushrooms; chopped (10oz) |
| 300 |
ml |
Milk; (1/2 pint) |
|
|
Grated rind and juice of 1/2 lemon |
| 11 |
g |
Sachet gelatine; (0.4oz) |
| 3 |
tb |
Hot water |
| 1 |
|
142 millilit double cream; lightly whipped (5 |
|
|
; floz) |
|
|
Salt and freshly ground black pepper |
| 1 |
sl |
Lemon and fresh dill to decorate |
INSTRUCTIONS
Melt the butter and gently cook the onion for 4-5 minutes until soft.
Add the mushrooms and cook for a further 2 minutes.
Place the mushroom mixture, milk and lemon rind and juice in a
blender and blend until smooth.
Dissolve the gelatine in the hot water and fold into the mushrooms
mixture with the cream and seasoning to taste.
Pour into a 900ml (1 1/2 pint) mould and chill for at least 2 hours
until set.
Dip the mould in hot water for 1-2 seconds and turn out onto a plate.
Garnish with lemon slices and fresh dill.
Converted by MC_Buster.
NOTES : A delicious mushroom mousse to serve with melba toast for a
first course. Note the chilling time when preparing.
Converted by MM_Buster v2.0l.
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