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Cooking with Lounge | High on mushrooms

Cooking with Lounge | High on mushrooms
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First Published: Sun, Nov 22 2009. 09 06 PM IST
Updated: Sun, Nov 22 2009. 09 06 PM IST
Sevilla restaurant at The Claridges, knows exactly how to serve a Spanish meal. The alfresco restaurant features inspired Mediterranean cuisine from Spain and Italy. Chef Pouce, flown in from Melia Hotel in Spain, cooked for us vegetable-stuffed mushrooms in a cheese sauce, served on a bed of risotto; a must-try!
Mushrooms with vegetables in Cabrales cheese
Ingredients
200g mushrooms, large
100g leek
200g zucchini
150 g red bell pepper
100g onion
75g carrot
50g artichoke
20g garlic
300g asparagus
200g tomato, pureed
150ml cream
100g Cabrales cheese (blue cheese)
30g Manchego cheese
75g Spanish rice
10ml saffron water
100ml olive oil
1tsp salt
1tsp pepper
1g basil
10ml balsamic vinegar reduction
Method
For the risotto:
Take a fresh pan, heat olive oil, add garlic and chopped onions and sauté till golden brown. Add the remaining vegetables—if exotic vegetables are hard to find, regular ones will do.
Add raw Spanish rice, salt, crushed black pepper, four tablespoons of saffron water and tomato puree. Add water (its quanitity should be double the quantity of rice). Cook for 5 minutes on high flame and bring to a boil. Take the pan off the fire, cover with silver foil and bake for 10 minutes in the oven.
For the stuffed mushrooms:
Clean the mushrooms, remove the stems and preserve, to make a hollow opening in the centre. Cut the vegetables into halves. Chop one half of the vegetables as finely as youy can and the other half into large dices.
Take a pan, add the finely chopped vegetables, add the leek, sauté for a few minutes. Add salt and pepper and take off the fire when half-done. Arrange the mushrooms on a plate and stuff them generously with the sautéed vegetables. Pour a teaspoon of olive oil over each mushroom and arrange the asparagus over them. Bake in the oven for 5 minutes.
For cheese sauce
Take a fresh pan, melt the Cabrales cheese. Add 3 tablespoons of cream and cook on a double boiler until the cheese melts completely. Take out the sauce and blend for smooth consistency. If Cabrales cheese is not available, Gouda or Parmesan can be used.
Serve the mushrooms on the bed of risotto. Pour the cheese sauce over the mushrooms. You can garnish with asparagus tips, Manchego cheese, chopped parsley, olive oil and balsamic vinegar reduction.
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First Published: Sun, Nov 22 2009. 09 06 PM IST