The perfect recipe to keep you warm in these cold winter days, Michelin starred chef Steve Smith has created the perfect combination of pumpkin, cepe (French mushroom also called Porcini), and Parmesan. Don’t have any pumpkin or it’s hard to find in your area? Simply replace it with equal amounts of butternut squash, for a creamy, delicious dish.
Steve Smith ranks among the top chefs worldwide, having held a Michelin star for over ten years from the age of just 24; and also presently holding four AA rosettes. He shares his mushroom & Parmesan recipe that will make you a Michelin-star chef in your own kitchen! If you are looking for more recipes, head out to Kitchenistic to find out more.
- 2kg Butternut squash or Pumpkin flesh
- 300g Unsalted butter
- 4 Sprigs thyme
- 8 Coriander seeds
- 3 Cloves garlic
- 2 Juniper berries
- 2 Litre chicken stock
- 500ml Milk
- 500g Grated parmesan
- In a heavy bottomed saucepan sweat the flesh in the butter without colour until it starts to break down.
- Add all the other ingredients, except the parmesan, and simmer for 20 minutes.
- Add the parmesan and leave it to melt for five minutes then blitz the soup together.
- Pass through a chinois twice then correct seasoning and consistency.
- Chill and store.
- 150g Chopped onion
- 3 Garlic cloves sliced
- 125g Butter
- 1 kg Cepes sliced
- 500g Button mushrooms sliced
- 100ml Madeira
- 500ml Mushroom stock
- 250ml Double cream
- 2 Sprigs thyme
- Sweat the onion and garlic in the butter, without colour.
- Add both mushrooms and sweat until they soften.
- Add the Madeira. Reduce by half.
- Add the mushroom stock and bring to the boil, simmer until cooked through (reduced by ⅔).
- Add the cream and blend in the vita prep.
- Pass through a chinois.
- Check seasoning and store.
Mushroom crisp film
- 500g Mushroom puree
- 100g isomalt
- 5g Crisp film powder
- Place all ingredients into a pan and gradually bring to the boil while whisking all the time.
- Pass through a chinois then allow to cool.
- Spread some of the fix as thinly as possible on a Silpat mat.
- Place in the oven on 90°C for 3-4 hours or until crisp and dry.
- Store and use as required.
- 900ml Button Mushrooms
- 80g Foie Gras
- 200g Chopped onion
- 2 Tbspn tomato puree
- 4 Litre chicken stock
- 5 Egg whites
- 50ml Madeira
- 25g Dried cepes
- 10 Drops of Boletus flavouring
- Blend the mushrooms in the robo to form a mince.
- In a heavy bottomed saucepan, melt the foie gras, add the onions and sweat without colour until soft.
- Add the tomato puree and cook out for a couple of minutes.
- Add the stock and bring to the boil.
- Add a teaspoon of salt then gently simmer for 30 mins.
- Pass the liquid through a chinois twice then allow to cool.
- Slightly whisk the egg whites and whisk in to the mushroom stock. Place in a heavy bottomed saucepan and slowly bring to the boil, stirring the mix so the egg whites do not catch on the bottom.
- Gently simmer for 30 minutes to clarify.
- Leave the liquid to settle for 5 minutes.
- Pass the liquid through double muslin twice.
- Add the Madeira, dried cepes, and flavouring.
- Cling film and allow to cool.
- Re-season, pass through muslin then store.
- 250ml Mushroom consommé
- 25g Vegetable gel
- Add the ingredients together, and leave for 10 minutes.
- Place into a pan and gradually bring to the boil, whisking continuously.
- Pour into a jelly mould and store.
Parmesan Ice Cream
- 650ml Milk
- 50g Sugar
- 30g Dextrose
- 15g Glycerine
- 100g Pro crema
- 350g Grated parmesan
- Place all ingredients except the parmesan into a pan and bring up to the boil.
- Remove from the heat and allow to cool slightly.
- Add the parmesan in to the mix and whisk in until completely dissolved.
- Blend in the vitaprep, pass through a chinois and store in the freezer in a paco beaker.
Ideas for Garnish
- Toasted pumpkin seeds
- Grated parmesan
- Chopped coco nibs
- Poached Quail Egg
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