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Mushroom foam?

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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*

Thanks...

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  1. 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.

    3 Replies
    1. re: Aaron

      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.

      1. re: JMF

        Lecithin also will help a sauce make a nice foam. Either use powdered or add an egg yolk to the sauce. Then use a little latte frother to whip up the foam: http://www.zaccardis.com/handheld-fro...

      2. re: Aaron

        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.

        http://gourmandsyndrome.blogspot.com/...

        -J

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