Bouillon Of Wild Mushrooms And Coriander Food

BOUILLON OF WILD MUSHROOMS AND CORIANDER

Steps:

• Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain the broth through a fine sieve lined with cheesecloth. Cleanthe pot, add the broth and place over medium-high heat. Simmer rapidly until reduced to 2 cups, about 20 minutes. Strain again. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
• Heat the Madeira in a medium skillet over medium heat. Add the wild mushrooms and cook until softened, about 3 minutes. Season with the remaining 1/2 teaspoon salt and pepper. Divide the mushrooms and the coriander leaves among 4 bowls. Ladle in the broth and serve immediately.

BOUILLON OF FOREST MUSHROOMS WITH OLOROSO SHERRY

Steps:

• Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft.
• Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.
• To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.

MUSHROOMS WITH WINE AND CORIANDER

Steps:

• Place the oil in a large skillet over high heat. Add the mushrooms and stir-fry for 3 minutes until the fungi appear to be cooked and glazed.
• Add the corriander and wine. Stir and continue to cook until most of the liquid has evaporated, about 5 minutes.
• Add salt, pepper and lemon juice. Adjust to suit your taste. Stir and mix once more.
• Serve.

WILD MUSHROOM & PARMESAN VOL-AU-VENT FILLING

Steps:

• Heat the oil in a frying pan. Add the shallots and garlic, and gently sauté for a couple of mins. Remove the porcini mushrooms from the soaking liquid and squeeze out any excess. Roughly chop and add to the pan along with the chestnut mushrooms and thyme. Cook for about 5 mins. If the mixture seems dry, add a little mushroom soaking liquid.
• Remove from the heat and stir in the mascarpone and Parmesan. Season and leave to cool. Chill until ready to use.
• Divide between 10 vol-au-vent cases and serve scattered with Parmesan shavings and a few thyme leaves.