- Serves: 2 as a starter
- Cook Time: 5 minutes
- Prep Time: 15 minutes
- Effort: easy
- 300 g choux pastry
- 50 g thyme, leaves onlypicked, blanched and chopped
- 200 g mixed wild mushrooms, 100g made into a puree
- 50 ml madeira
- 50 ml cream
- 1 bay leaf
- 1 duck egg, poached
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- picked chervil
- truffle oil
1. Preheat a deep-fat fryer to 180C.
2. Mix the thyme leaves thoroughly into the choux pastry. Quenelle onto a tray, approx eight pieces (using two dessert spoons shape spoonfuls of the mixture into small three sided rugby balls).
3. Leave to rest in the fridge for 10-15 minutes. Remove, then deep fry for 2-3 minutes until golden brown. Remove, drain and set aside.
4. In a preheated pan, add a drizzle of olive oil, the shallots and garlic and cook for a minute. Add the mushrooms and cook for a further minute then add the Madera and reduce by half. Finally add the cream and season to taste with salt and pepper.
5. Place the mushrooms around the outside of the plate, and the mushroom puree in the centre with the poached egg on top, then place 5-6 beignets around the outside. Garnish with picked chervil and a drizzle of truffle oil.
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