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You will find this on the menu of Corniche a Mumbai-based eatery. Here's how to prepare it at home

 
Ingredients:
1 litre white sauce
1 litre milk
100 gms butter
100 gms refined flour
1 gm salt
 
Garlic mushroom sauce
100 gms button mushrooms
10 gms of chopped garlic
50 gms white sauce
2 gms thyme
10 ml white wine
20 ml fresh cream
25 gms cheddar cheese
1 gm salt
1 gm white pepper powder
25 gms butter
 
Whole mushroom in liquor
100 gms button mushrooms
50 ml white wine
10 gms garlic
2 gms salt
1 gm thyme
2 gms chopped garlic
2 gms leek
150 ml vegetable stock
30 ml refined oil
 
Garlic mushroom (for garnishing)
Six pieces of mushroom in liquor
125 gms of mushroom sauce 
2 to 3 gms Parmesan cheese
1 gm chopped parsley
 
Method:
For the white sauce , melt the butter in a pan and heat for while add the flour and cook , boil the milk and keep it ready and finally add to the flour and butter mix and whisk well add salt and finish.
 
Now for the mushroom sauce chop the mushroom fine and now heat the butter in a pan, saute the garlic and add the chopped mushroom now cook till the mushroom is soft , add the thyme and white sauce. Now add the cream and finally white wine and cheese , check the seasoning and keep aside.
 
The mushroom stems have to be removed and only the top half has to be used, start by heating the butter in a pan and sauteeing garlic and leek. Now add the mushroom and cook when it becomes soft add the thyme and white wine. Finally add the stock and cook till the mushroom is cooked.
 
For the assembling, take the desired portion of the mushroom sauce along with the number mushroom pieces required and heat . Finish with some cream if it is dry or veg stock can also be used , serve it with a garnish of grated parmesan cheese and parsley along with focaccia or any other variety of bread.
 
Source : Times of India


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