THE BLUE-STUNG FUNGAL PULP

(Our Play on Mushroom & Roquefort Crepe Filling)

THE BLUE-STUNG FUNGAL PULP

Ingredients: 400g Mixed Mushrooms (sliced), 1 Shallot (minced), 2 cloves Garlic, 100g Blue cheese (Roquefort), 100ml Double cream, 1 tsp Black pepper, 1 tsp Dried Thyme...

Ingredients

  • 400g Mixed Mushrooms (sliced)
  • 1 Shallot (minced)
  • 2 cloves Garlic
  • 100g Blue cheese (Roquefort)
  • 100ml Double cream
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme

Cooking Method

  1. The Scorch Fry mushrooms in a dry pan on max heat until charred and dark; remove.
  2. The Architect Sauté shallots and garlic in 20g butter until golden.
  3. The Bloom Add thyme and pepper with a tiny 15ml splash of water to form a smoky herbal steam.
  4. The Marriage Add mushrooms, cream, and blue cheese; simmer until the cheese melts into a thick grey-blue silk.
  5. The Final Flourish Use as a filling for warm crepes; top with raw fresh chives.

Cuisine: French

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