Cardoncello, Mushroom Cream, Spinach and Cherry Chutney and Balsamic Vinegar
Recipe for the preparation of cardoncelli mushrooms with cream of mushrooms, cream of spinach and cherry chutney and balsamic vinegar created by Cortex Bistrot in Parma
Ingredients for 4 people:
- Cardoncelli mushrooms large n. 6
- Champignon mushrooms g 500
- Garlic 1 clove
- Thyme 1 sprig
- Spinach g 500
- Butter g 50
- Cooking cream g 100
- Chutney of Cherries and Balsamic Vinegar by Alessio Brusadin
For the mushroom cream:
Clean, wash and cut the mushrooms into thin slices. Heat a pan with a drizzle of extra virgin olive oil.
Add the poached and crushed clove of garlic and the sprig of thyme.
Add the mushrooms and cook until their vegetable water is absorbed.
Salt. Blend adding salt and adding the cold butter and cream.
For the spinach cream:
Clean and wash the spinach. Heat a casserole. Add a drizzle of extra virgin olive oil.
Add the leaves, salt and cover with a lid until wilted.
Blend to obtain a consistent puree.
For the cardoncello:
Cut the cardoncelli in half and cut the pulp from the flat side to form a net.
Heat a non-stick pan, add a drizzle of oil and cook the mushrooms on the flat side, turning them every now and then for about 5 minutes .
Salt and pepper.
Arrange the two creams to your liking on one side of the plate.
Place the previously cooked cardoncelli on top of these.
On the other side of the plate, place a generous spoonful of cherry chutney.
Courtesy of 's friends
Borgo del Correggio 20 / B
43121 Parma (PR)