Chef's Seasonal Suggestions with Oliver Dunne - Mushrooms!
- Watch Oliver Dunne make a Wild Mushroom Pithivier, Vine Ripened Tomato and Buffalo Mozzarella on The Afternoon Show.
- Watch Oliver Dunne make an Open Lasagne of Wild Mushrooms, Pea Puree, Sautéed Mushrooms and Cep Cream on The Afternoon Show.
Tuesday, 13 October 2009
Lots of people have started growing their own veg and fruit in these recessionary times! They might have garden full of tomatoes or blackberries at the moment but not have a clue what to do with them. Also seasonal food in the shops is often cheaper to buy and tastes better.
Today we are going big on mushrooms with two interesting recipes!
Oliver Dunne - Head Chef at Bon Appetit
Born in 1977 and raised on Dublin's Northside, Oliver Dunne has spent his career surrounded by award winning chefs - Conrad Gallagher, Gary Rhodes and Gordon Ramsay to name but a few. After taking over the helm of Bon Appetit in 2006, Oliver was awarded his own Michelin Star in January 2008.
Wild Mushroom Pithivier, Vine Ripened Tomato and Buffalo Mozzarella
. 1 pkt of ready rolled puff pastry
. 1 ball of Buffalo Mozzarella
. 2 large vine ripened tomatoes
. Extra virgin olive oil
. 10ml aged balsamic
. 100g wild rocket
. 200g mixed wild mushroom
. 2 shallots
. 2 garlic cloves
. 100g chicken stock
. 50g cream
. 1 egg yolk
. 1 tsp corn flour
. 2 sprigs of thyme
For the Pithiviers
1. Fry the mushrooms with thyme, shallot and garlic in olive oil.
2. When brown add butter and continue to cook for 30 seconds.
3. Strain and remove garlic and thyme.
4. Then put the mushrooms back into the pan and add the stock, reduce the stock until evaporated and add the cream.
5. Reduce again so the cream coats the mushrooms nicely.
6. Dissolve the corn four in a little water and pour into mushroom mix and stir in for 30 seconds then remove from the heat.
7. When cools slightly add the egg yolk, mix all together and roll in your hands into small balls, just a little smaller than a golf ball leave to cool in the fridge.
8. Whilst cooling down cut discs out of the pastry 2 per portion.
9. Put one disc onto your work surface and place a mushroom ball in the centre.
10. Brush around the outside with some egg wash and place the second disc over the top pressing down firmly to stick the discs together.
11. Brush the side facing up with more egg wash and place the Pithiviers in a pre-heated oven set to 160c for 25mins.
12. As they are baking slice and arrange the Mozzarella and the tomatoes on your serving plate alternating the mozzarella and tomato each time.
13. Season with salt and pepper and drizzle olive oil over and around.
14. When Pithiviers is baked place one in the centre of each plate. Enjoy
Open Lasagne of Wild Mushrooms and Pea, Mushroom Cream
. 8 plain pasta sheets
. Pea Puree
. 200g Frozen Peas
. 1 Smoked Bacon Rasher Sliced Finely
. 25ml Cream
. 1 Small pinch of sugar
. Sautéed Mushrooms
. 500g Wild Mushrooms
. 1 Sprig of Fresh Thyme
. 1 Garlic Clove
. 20g Butter
. Olive Oil
. Cep Cream
. 50g Dried Cep
. 1 large shallot
. ½ garlic clove
. 1 sprig thyme
. 100 chicken stock
. 25g cream
. 25g milk
1. Firstly cook the pasta in boiling salted water until soft, remove from pot and put straight into an ice bath.
2. Fry the mushrooms with thyme and garlic in olive oil.
3. When brown add butter and continue to cook for 30 seconds.
4. Strain and remove garlic and thyme.
5. To make the mushroom cream, sweat off shallots, garlic and thyme until soft then add herbs, stock, milk, cream and dried mushrooms that have been soaked in warm water for 10mins.
6. Boil for 1 minute and blend in a jug blender until smooth.
7. For the pea puree pour the peas into a small saucepan.
8. Add the bacon, cream, sugar and salt and add cold water to half way up the level of the peas.
9. Put onto a high heat and bring to the boil as quickly as possible, when it reaches the boil remove straight away and blend until smooth.
10. To serve simply place a spoon of puree into the centre of each bowl, top with the sautéed mushrooms and cover with one sheet of pasta.
11. Repeat the process again and top off with some Cep cream and garnish with soft herbs of your choice.
. Mushrooms are neither plants nor animals; they were reclassified in the 1960's as Fungi.
. There are an estimated 1.5 to 2 million species of fungi on planet
. One Portabello mushroom contains more potassium than a banana does!
. Contain anti-oxidants to support a strong immune system
. Mushrooms contain large amounts of the cancer fighting agent selenium.