Mushroom Mousse Recipe
grilled bread. sauteed lions mane mushrooms
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with MUSHROOM MOUSSE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom Mousse
Grilled Bread & Finishing
Method
Mushroom Mousse
Prepare mushrooms
Tear or shred the lions mane mushrooms into bite-sized pieces or thin strips so they mimic shredded crab texture. Pat dry if very wet.
Sauté aromatics
Heat a large skillet over medium heat. Add 1 tbs olive oil and 2 tbs butter. Once butter foam subsides, add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and thyme and cook 30–45 seconds until fragrant.
Cook mushrooms
Add the shredded lions mane to the skillet. Spread into an even layer and let cook undisturbed 2–3 minutes to brown, then stir and continue cooking 4–6 minutes until tender and golden. Season with 1/2 tsp of the salt and 1/4 tsp black pepper while cooking.
Deglaze
Pour 30 ml white wine (or stock) into the skillet, scraping up browned bits. Let the liquid reduce by half, about 1–2 minutes.
Finish in pan
Lower heat to medium-low and stir in 120 ml heavy cream. Simmer gently 2–3 minutes until slightly thickened. Remove from heat and let cool 5 minutes.
Optional gelatin bloom
If you want a firmer, sliceable mousse, sprinkle 1 tsp gelatin over 1 tbsp cold water and let bloom 3–5 minutes. Warm gently (do not boil) until dissolved and stir into the warm cream-mushroom mixture.
Blend to mousse
Transfer the mushroom-cream mixture to a food processor or blender. Add 75 g softened cream cheese, 1 tsp neutral oil, 1 tsp lemon juice, remaining 1/2 tsp salt and 1/4 tsp black pepper. Purée until very smooth and airy, 1–2 minutes. Taste and adjust seasoning.
Chill
Scrape the mousse into a bowl or piping bag. Cover and chill in the refrigerator at least 1 hour (or up to 24 hours) to firm and let flavors meld.
Grilled Bread & Assembly
Assemble tapas
If mousse is chilled in a piping bag, pipe a generous dollop onto each slice of grilled bread. Otherwise, spread 1–2 tbs mousse per slice. Garnish with chopped chives, a grind of black pepper, and microgreens or thyme.
Serve
Arrange on a platter while toasts are still slightly warm. Serve immediately as a tapa. Leftover mousse keeps covered in the refrigerator 3–4 days.