Recipes, re-invented from cooking shows
King Oyster Mushroom Set Purée
Prep. Time:
Baking Time:
Total Time:
10 minutes
20 minutes
30 minutes
Serves:
4 servings (as a component)
Gareth created this King Oyster Mushroom Set Purée for MasterChef UK Professionals Series 18. The mushrooms are cooked in brown butter until golden and their liquid evaporates before blending with cream to produce a smooth, intensely savoury purée. The judges praised it specifically for its smoothne...
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Ingredients
400g (14oz) king oyster mushrooms, trimmed 30g (2 tbsp) unsalted butter 2 medium shallots, finely sliced 45ml (3 tbsp) double cream Fine sea salt, to taste White pepper, to taste
Method
COOK THE MUSHROOMS: 1. Slice the king oyster mushrooms - stalks included, as the stalk is the prized part. In a wide pan, melt the butter over medium-high heat until foaming and beginning to brown. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes until they develop colour and release their liquid. Add the shallots and continue cooking until tender and all liquid has evaporated.
BLEND AND PASS: 2. Transfer the mushroom and shallot mixture to a blender. Add the double cream and blitz to a very smooth purée, running the blender on high for at least 1 minute. Pass through a fine-mesh sieve into a clean saucepan, pressing the solids to extract maximum purée.
SEASON AND SET: 3. Season with fine sea salt and white pepper. The purée should be thick enough to hold its shape when quenelled. If too loose, return to low heat and reduce gently, stirring constantly to prevent catching, until the desired consistency is reached. Keep warm until needed.
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Instructions
COOK THE MUSHROOMS:
1. Slice the king oyster mushrooms - stalks included, as the stalk is the prized part. In a wide pan, melt the butter over medium-high heat until foaming and beginning to brown. Add the mushrooms in a single layer and cook without stirring for 3–4 minutes until they develop colour and release their liquid. Add the shallots and continue cooking until tender and all liquid has evaporated.
BLEND AND PASS:
2. Transfer the mushroom and shallot mixture to a blender. Add the double cream and blitz to a very smooth purée, running the blender on high for at least 1 minute. Pass through a fine-mesh sieve into a clean saucepan, pressing the solids to extract maximum purée.
SEASON AND SET:
3. Season with fine sea salt and white pepper. The purée should be thick enough to hold its shape when quenelled. If too loose, return to low heat and reduce gently, stirring constantly to prevent catching, until the desired consistency is reached. Keep warm until needed.
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Ingredients
400g (14oz) king oyster mushrooms, trimmed
30g (2 tbsp) unsalted butter
2 medium shallots, finely sliced
45ml (3 tbsp) double cream
Fine sea salt, to taste
White pepper, to taste
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