- wyf4lyf Jan 19, 2006 11:53 PM
Does anyone know how to make mushroom foam? I have a recipe for a dish I had in Paris that was topped with the foam, but the recipe omits that final step. *sigh*
Saute some mushrooms (whatever type you think would go with the recipe) in some olive oil and garlic. Add cream and bring to a simmer. Transfer to a blender to puree until completely smooth.
Then you have two choices:
Preferably, place the liquid in one of those CO2 cartridge powered canisters (like they use at Starbucks for whipped cream) and that will make foam.
You can also put the liquid in a bowl and use a hand blender to carefully incorporate air by having it slightly in and slightly out of the mixture. Then scoop the foam off with a spoon.
Let us know how it goes if you try it.
For any foam it comes out much better if you incorporate unflavored gelatin into the essence / sauce. Also the essence should have a very strong flavor, too strong to eat plain, so that you can actually taste it as foam. It takes a few tries to get it to come out well but after that it's easy.
I found this post while I was looking to create a mushroom foam myself, and thought I would give it a try. It certainly was entertaining (and messy).
I tried the CO2 method and it actually ended up more like a mousse than a foam. I am going to try again, but without the cream and see what happens. If that fails I will try the hand blender method.
To see the full results of the experiment visit our blog.
Can the foam haters please save it for another thread? Wasn't there one on General Topics awhile ago? Resurrect that if you want to insult those of us who enjoy a little air in our sauces. The OP wanted to know how to make it, not whether you thought it was worth making. And FYI, those canisters use NO2. Whip-its = nitrous oxide = way too many lame jokes in my kitchen about getting high.
re: babette feasts
you're right. My appologies. Here's my recipie for mushroom foam: Saute mushrooms in a little butter and olive oil, season. Add a touch of vermouth, shallots and thyme and cook until almost dry. Put the mushrooms in a blender and process with some stock until smooth. Place in a bowl, cover with plastic wrap and leave it on a sunny window sill for three days. Enjoy!