Yield: 1 servings
|Shoe pastry; (flour, water and|
|1 large||Flat wild mushroom|
|Basil and tarragon; chopped|
|Sundried tomato; diced|
|Wild mushroom; (girgolles and|
Gnocchi: Sweat down mushroom in butter, add water and bring to the boil.
Add flour, cepe powder and ground walnuts - bind together. Remove from the heat and cool. Pipe into simmering water, cut into 1 inch cylinders. Simmer for 7 minutes, drain and refresh.
Stuffed mushroom: Pan fry large flat mushroom on both sides in olive oil.
Sweat down onion and garlic, Add basil, tarragon, tomatoes, mozzarella cheese and season. Stuff pan fried mushroom with the above. Place the stuffed mushroom and gnocchi on a baking tray, brush with olive oil and bake in oven for 5-10 minutes.
Sauce: Bring cream to simmer, whisk in truffle and parmesan - season to taste.
Garnish: Heat olive oil in pan and sweat down mushrooms and spinach until tender.
To assemble: Remove stuffed mushroom and gnocchi from oven. Place gnocchi in the bottom of a large white bowl. Put stuffed mushroom towards the rear of the bowl in a raised position. Pour sauce over gnocchi only, add the garnish and decorate with a fresh basil leaf.
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Carlton Food Network
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