Photography recipe
Fotografía Chef Signature Chef

METHOD
 
  1. Slice the porcini and shallot into a bowl.
  2. Add tips of fresh herbs and the rest of the ingredients.
  3. Mix lightly.
  4. Leave the mushrooms to set for no longer than 15 minutes.
  5. Put the goats’ cream cheese and sour cream into a bowl and stir them until smooth.
  6. Season and form into quenelles with two spoons.
  7. Put...

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METHOD
 
  1. Slice the porcini and shallot into a bowl.
  2. Add tips of fresh herbs and the rest of the ingredients.
  3. Mix lightly.
  4. Leave the mushrooms to set for no longer than 15 minutes.
  5. Put the goats’ cream cheese and sour cream into a bowl and stir them until smooth.
  6. Season and form into quenelles with two spoons.
  7. Put portions of mushroom mixture onto plates and place quenelles on top.
  8. Garnish with fresh babysalad leaves.

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Ingredients 4 persons
  • INGREDIENTS
  • 300 g fresh porcini
  • 1 banana shallot
  • 200 ml tips of fresh herbs
  • 200 ml lettuce leaves
  • 50 ml good vegetable oil or olive oil
  • White balsamic vinegar
  • Single clove garlic
  • Freshly ground black and white pepper
  • Salt
  • THE GOATS’ CHEESE QUENELLES
  • 120 g soft goats’ cream cheese
  • 120 g sour cream
  • freshly grond black pepper
  • salt.
Recipes. The Cook & Chef Institute