Tartelette with oyster mushrooms

Name: Tartelette with oyster mushrooms
Ingredients: 2 Knorr Professional Bound Veal Jus; 2 g Knorr Primerba Tarragon; 5 g black garlic puree; 1 Morel juice; 125 g Red onions; 450 g Oyster mushrooms; 350 g Jerusalem artichoke; 300 g applesauce; 30 g Tartelettes; 20 g black garlic puree; 30 g hippo tops of watercress

This dish was developed in collaboration with Unilever Food Solutions and is suitable for 10 people.It consists of a tartelette with oyster mushrooms, Jerusalem artichoke, and black garlic.

Ingredients

2Knorr Professional Bound Veal Jus

2gKnorr Primerba Tarragon

5gblack garlic puree

1Morel juice

125gRed onions

450gOyster mushrooms

350gJerusalem artichoke

300gapplesauce

30gTartelettes

20gblack garlic puree

30ghippo tops of watercress

Preparation

Heat the veal jus and add the tarragon and black garlic.

Clean the red onion and cut it into half rings.
Mix the onions and oyster mushrooms with some olive oil and season with pepper.
Add half of the veal jus and the morel liquid and mix everything together.
Bake the mixture for about 10 minutes at 200°C in the oven.
Let the oyster mushrooms cool slightly and pull them apart using a fork.

Peel the Jerusalem artichokes, cut them into even pieces, and cook them in water with a little salt until tender.
Gently heat the applesauce and reduce it by half.
Drain the Jerusalem artichokes and purée them together with the reduced applesauce in a blender.

Pipe the hotchpotch into the tartelettes.
Top with the "pulled" oyster mushrooms and pipe a dollop of black garlic purée next to it.
Finish the tartelettes with some jus and hippo tops or watercress.

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Knorr

25037101

Dragon primerba

per JAR 340 Gram

per unit à 2 JAR

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