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Hot Mushroom Mousse

ingredients

serves 4
20 g (3/4 oz) polyunsaturated margarine
4 level tsp (20 ml) plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
salt and pepper, to taste
3 oz (75 g) button mushrooms, finely chopped
3 oz (75 g) fresh wholemeal breadcrumbs
2 eggs, separated
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) grated Parmesan cheese
12 small button mushrooms

for the chive sauce

3 tbsp (60 ml) low-fat natural yogurt
3 tbsp (60 ml) mayonnaise
1.25 ml (1/4 tsp) lemon juice
1 tbsp (15 ml) snipped fresh chives

method

1. Lightly grease and line a 450 g (1 lb) loaf tin or 15 cm (6 inch) souffle dish with greaseproof paper.

2. Melt the margarine in a saucepan. Stir in the flour and cook for 1 minute.

3. Stir in the milk and bring to the boil.

4. Add the seasoning and chopped mushrooms. Simmer for 5 minutes.

5. Beat the breadcrumbs, egg yolks, parsley and cheese into the sauce.

6. Whisk the egg whites until stiff, then fold into the mixture.

7. Spoon the mixture into the prepared loaf tin, adding the whole mushrooms at random.

8. Level the surface and cover with a piece of lightly greased aluminium foil.

9. Stand in a roasting pan and add hot water to come halfway up the sides of the loaf tin.

10. Bake at 170°C (325°F) mark 3 for 45 minutes, until the mousse is set.

11. Meanwhile, make the sauce. Mix together the yogurt, mayonnaise, lemon juice and chives.

12. Cover and chill until ready to serve.

13. Turn the loaf out on to a warm serving dish.

14. Serve, cut into slices, accompanied by the sauce.

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