Braised Mixed Mushrooms with Potato Purée

Braised Mixed Mushrooms
  • Serves: 4
  • Cooks In: 1 hour
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Ingredients

Vegetable Jus
100 g mixed mushrooms (cups, flats and swiss brown)
15 g beetroot
85 g cauliflower
2 celery stalks
1 carrot
2 brown onions
50 g eggplant
50 g celeriac
1 garlic bulb, halved
2 tbsp tomato paste
5cm sheet of kombu (optional)
2 tbsp olive oil
2 thyme sprigs
6 black peppercorns
500 ml water or vegetable stock
20 g brown sugar
10 ml balsamic vinegar
¼ tsp xanthan gum or corn flour
Braised Mushrooms
200 g large-sized mixed mushrooms (cups, flats, swiss brown)
30 g butter
1 garlic clove, roughly chopped
1 thyme sprig
100 ml red wine
250 ml vegetable stock
50 ml vegetable jus
Potato Purée
200 g kipfler potatoes, boiled and peeled
250 ml cream
50 g butter, browned
30 g parmesan cheese, grated
Garnish
Fresh parsley, finely chopped
Pickled onions

Method


For the Vegetable Jus
1

Preheat the oven to 180C.

2

Finely slice all the vegetables and place together in a bowl. Add a drizzle of oil with the tomato paste and toss with hands to coat the vegetables evenly.

3

Transfer to a baking tray and roast for 30-40 minutes until vegetables are caramelised.

4

Once vegetables are caramelised, remove from the oven and add in water (or vegetable stock) and scrape the tray to remove any bits that are stuck.

5

Transfer to a pot and add in kombu, thyme and peppercorns then simmer on low heat for 25-30minutes.

6

Strain the liquid through a fine strainer, season with salt and balsamic vinegar as needed.

7

Once strained, blend in xanthan gum until mixture is glossy and lightly thickened.


For the Braised Mushrooms
8

Cut mixed mushrooms to thick 3cm slices and then place butter in a large frying pan with the mushrooms. Cook until mushrooms are golden brown on both sides.

9

Add in the garlic and toss in the pan until fragrant, then add in thyme and red wine. Cook out the red wine until it has almost evaporated.

10

Deglaze with stock and continue to cook further until stock is almost evaporated.

11

Turn off the heat and add in vegetable jus, toss in the pan until mushrooms are coated with the jus.


For the Potato Purée
12

Brown butter (Place unsalted butter in a pot and cook over low heat until butter has caramelised and browns, cool and strain).

13

Place cream in a pot and reduce by one third over low heat then in a blender put all the ingredients in and blend until smooth. Season with salt.


To serve
14

In a bowl place a large spoonful of potato purée in the middle and then the braised mushrooms next to it, season with salt and chopped parsley.

15

Garnish with pickled onions. Serve immediately.


Recipe by Reynold Poernomo

Ingredients

Vegetable Jus
 100 g mixed mushrooms (cups, flats and swiss brown)
 15 g beetroot
 85 g cauliflower
 2 celery stalks
 1 carrot
 2 brown onions
 50 g eggplant
 50 g celeriac
 1 garlic bulb, halved
 2 tbsp tomato paste
 5cm sheet of kombu (optional)
 2 tbsp olive oil
 2 thyme sprigs
 6 black peppercorns
 500 ml water or vegetable stock
 20 g brown sugar
 10 ml balsamic vinegar
 ¼ tsp xanthan gum or corn flour
Braised Mushrooms
 200 g large-sized mixed mushrooms (cups, flats, swiss brown)
 30 g butter
 1 garlic clove, roughly chopped
 1 thyme sprig
 100 ml red wine
 250 ml vegetable stock
 50 ml vegetable jus
Potato Purée
 200 g kipfler potatoes, boiled and peeled
 250 ml cream
 50 g butter, browned
 30 g parmesan cheese, grated
Garnish
 Fresh parsley, finely chopped
 Pickled onions

Directions


For the Vegetable Jus
1

Preheat the oven to 180C.

2

Finely slice all the vegetables and place together in a bowl. Add a drizzle of oil with the tomato paste and toss with hands to coat the vegetables evenly.

3

Transfer to a baking tray and roast for 30-40 minutes until vegetables are caramelised.

4

Once vegetables are caramelised, remove from the oven and add in water (or vegetable stock) and scrape the tray to remove any bits that are stuck.

5

Transfer to a pot and add in kombu, thyme and peppercorns then simmer on low heat for 25-30minutes.

6

Strain the liquid through a fine strainer, season with salt and balsamic vinegar as needed.

7

Once strained, blend in xanthan gum until mixture is glossy and lightly thickened.


For the Braised Mushrooms
8

Cut mixed mushrooms to thick 3cm slices and then place butter in a large frying pan with the mushrooms. Cook until mushrooms are golden brown on both sides.

9

Add in the garlic and toss in the pan until fragrant, then add in thyme and red wine. Cook out the red wine until it has almost evaporated.

10

Deglaze with stock and continue to cook further until stock is almost evaporated.

11

Turn off the heat and add in vegetable jus, toss in the pan until mushrooms are coated with the jus.


For the Potato Purée
12

Brown butter (Place unsalted butter in a pot and cook over low heat until butter has caramelised and browns, cool and strain).

13

Place cream in a pot and reduce by one third over low heat then in a blender put all the ingredients in and blend until smooth. Season with salt.


To serve
14

In a bowl place a large spoonful of potato purée in the middle and then the braised mushrooms next to it, season with salt and chopped parsley.

15

Garnish with pickled onions. Serve immediately.


Recipe by Reynold Poernomo
Braised Mixed Mushrooms with Potato Purée

Tags:

 Dinner, Gourmet

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