“The Taste” recipe: Chanterelle strudel with porcini mushrooms
1. Preheat the oven to 185°C (365°F). Clean the chanterelles and porcini mushrooms for the strudel and tartare, wiping them dry if necessary, and dice them separately. Peel and finely dice the shallots. Wash, dry, and finely chop the parsley and chives.
- 250g small chanterelles
- 500 g porcini mushrooms
- 2 shallots
- 1/2 bunch flat-leaf parsley
- 1 bunch of chives
- 2 tbsp olive oil
- 2. Butter
- 1 tbsp cream cheese
- 1 EL Balsamic-Essig
- Salt
- Pfeffer
- 2 sheets of strudel dough
- 1 No
- Watercress for garnish
- 1 bunch of basil
- 1 bunch of chives
- 1 bunch of flat-leaf parsley
- 200 ml neutral oil
- 15g Fleur de Sel
- 200g cream cheese
- 1-2 Msp. Espelette pepper
- Zest of 1 organic lemon
- 1 dash of lemon juice
- Strain cloth (optional)
- piping bag
- Appetizer ring
- Preheat the oven to 185°C (365°F). Clean the chanterelles and porcini mushrooms for the strudel and tartare, wiping them dry if necessary, and dice them separately. Peel and finely dice the shallots. Wash, dry, and finely chop the parsley and chives. Heat equal parts oil and butter in two pans and sauté half of the diced shallots in each. Add the chanterelles to one pan and the porcini mushrooms to the other and sauté. Stir in half of the herbs, remove the pans from the heat, and let them cool.
- Gently fold the cream cheese into the chanterelles. Mix the porcini mushrooms with the balsamic vinegar. Season both with salt and pepper. Brush the strudel dough with beaten egg on a piece of cling film. Spread the chanterelle mixture in a strip over the dough and, using the cling film, roll it up. Brush the surface with egg as well. Bake the strudel in a hot oven for about 15 minutes, or until golden brown.
- Meanwhile, for the oil, blanch the herbs in boiling water for 20 seconds, then plunge them into ice water and dry them. Puree the herbs with the oil and salt until very fine. Line a fine sieve with a cheesecloth or kitchen paper and pour the oil through it. For the cream cheese, mix it with Espelette pepper, lemon zest, and a little juice. Transfer it to a piping bag. Remove the strudel from the oven and let it rest briefly, then cut it into pieces.
- Arrange the porcini mushroom tartare in the center of a shallow plate using an appetizer ring. Place a piece of strudel on top and dot it with small dollops of cream cheese around the edge. Add a drizzle of herb oil and garnish with watercress.
2. Gently fold the cream cheese into the chanterelles. Mix the porcini mushrooms with the balsamic vinegar. Season both with salt and pepper. Brush the strudel dough with beaten egg on a piece of cling film. Spread the chanterelle mixture in a strip on top and, using the cling film, roll it up in the dough. Brush the surface with egg as well. Bake the strudel in a hot oven for about 15 minutes, or until golden brown.
3. Meanwhile, for the oil, blanch the herbs in boiling water for 20 seconds, then plunge them into ice water and dry them. Puree the herbs with the oil and salt until very fine. Line a fine sieve with a cheesecloth or kitchen paper and pour the oil through it. For the cream cheese, mix it with Espelette pepper, lemon zest, and a little juice. Transfer it to a piping bag. Remove the strudel from the oven and let it rest briefly, then cut it into pieces.
4. Arrange the porcini mushroom tartare in the center of a shallow plate using an appetizer ring. Place a piece of strudel on top and distribute small dots of cream cheese around it. Add drops of herb oil and garnish with watercress.