Verrine of autumn mushrooms and pumpkin

Last Recipes

Verrine of autumn mushrooms and pumpkin

Verrine of autumn mushrooms and pumpkin




Ingredients Verrine of autumn mushrooms and pumpkin

Number of persons


40 g dehydratedmushroom 



15 cl of milk 



20 cl of whole cream 



1/2 teaspoon agar-agar(or gelatin) 



400 g of pumpkin 



4 slice of grison meat 



2 tablespoon of pine nut 



2 tablespoon of taperedalmonds 



1 tablespoon of sesame 



2 tablespoon raisins 



3 whiskey 





Step 1 For mushroom mousse: 

2nd step Rehydrate the mushrooms for 1 hour. Meanwhile, detail the pumpkin in dice, and recover some seeds for decoration.Beat the liquid cream in whipped cream . 

Step 3 Rinse and drain the rehydrated mushrooms, cook them in a saucepan. Reserve some small mushrooms for the rest (1/3). Add the milk, let it rise to a boil, add the agar agar .Mix fine, salt. 

Step 4 Add the cream obtained with the whipped cream, distribute it in the glasses, put them in the fridge (about 2 hours). 

Step 5 Steam the diced squash for 5-10 minutes (they should be slightly melted but do not mash ). Book. 

Step 6 Cut the meat of the grisons in strips, mix with the reserved mushrooms before. 

Step 7 Toast pumpkin seeds in a little oil. Coarsely chop the pine nuts, almonds, add the sesame . 

Step 8 Heat the mushrooms and grilled meat mixture in the pan, and whip the whiskey pumpkin dice. Toast the dried fruit mixture. 

Step 9 To follow in the footsteps: 

Step 10 On the mushroom mousse, put 1 layer of grits meat & mushrooms, put 1 layer of diced pumpkin, sprinkle with grilled dried fruit and finally add some seeds of pumpkin. 



I add my grain of salt

No comments