Mushroom Mousse And Focaccia Recipe

Mix dough

In a large bowl, whisk together 4 cups bread flour, 2 tsp instant yeast and 2 tsp fine sea salt. In a separate measuring cup or bowl, combine 1 3/4 cups warm water, 1/4 cup extra-virgin olive oil and 1 tbsp honey. Pour the wet into the dry and stir with a rubber spatula until a shaggy, sticky dough forms (do not overwork).

First rise

Cover the bowl with plastic wrap or a kitchen towel and let rise at room temperature (70–75°F / 21–24°C) for 2 hours, or until the dough has roughly doubled and looks bubbly.

Prepare pan and shape

Generously oil a 9x13-inch (or similar) baking pan with olive oil. Transfer the dough to the pan using oiled hands, gently stretching and pressing until it fills the corners. If it resists, let rest 10 minutes and continue. Cover and let the dough proof 30–45 minutes until puffy.

Dimple and top

Preheat oven to 450°F (230°C) about 30 minutes before baking. Using oiled fingertips, press dimples across the surface of the dough. Drizzle 1–2 tablespoons olive oil evenly over the top, scatter fresh rosemary if using, and sprinkle flaky salt or coarse sea salt.

Bake

Bake in the preheated oven for 18–22 minutes until golden brown and the bottom sounds hollow when tapped. Remove from oven and cool slightly in pan for 5–10 minutes, then transfer to a rack to cool further while you prepare mousse and salad.

Bloom gelatin

Sprinkle 1 tsp unflavored gelatin over 2 tbsp cold water in a small bowl and let sit 5–10 minutes until softened.

Sauté aromatics and mushrooms

In a medium skillet over medium heat, melt 2 tbsp unsalted butter. Add 1 minced shallot and 1 minced garlic clove and sauté 1–2 minutes until translucent but not browned. Add the 12 oz sliced mixed mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and it evaporates and they begin to brown, about 6–8 minutes.

Deglaze and reduce

Add 2 tbsp dry white wine to deglaze the pan, scraping up any browned bits. Cook until mostly evaporated, then add 1/4 cup vegetable or mushroom stock and simmer 1–2 minutes so the mixture is concentrated. Season with 1/2 tsp salt, 1/4 tsp freshly ground black pepper and 1 tsp chopped fresh thyme. Remove from heat.

Combine with cream and cheese

Transfer the mushroom mixture to a food processor or blender. Add 4 oz room-temperature cream cheese and 1/2 cup heavy cream. Puree until very smooth. Taste and adjust seasoning with 1/2 tbsp lemon juice and more salt/pepper if needed.

Incorporate gelatin and cool

Microwave the bloomed gelatin briefly (5–10 seconds) or warm it gently until liquid. With the processor running on low, drizzle the melted gelatin into the mushroom purée so it disperses evenly. Blend another 10–15 seconds. Pass the mixture through a fine mesh sieve if you want extra silkiness.

Chill to set

Spoon the mousse into a shallow dish or individual serving ramekins, smooth the tops, and refrigerate at least 2 hours (or until lightly set) and up to overnight. Before serving, garnish with sliced chives and an extra drizzle of olive oil if desired.

Quick-pickle the onion

In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp granulated sugar and 1/2 tsp salt to a simmer to dissolve sugar and salt. Place 1 thinly sliced red onion in a heatproof bowl or jar and pour the hot pickling liquid over it. Let cool to room temperature, then refrigerate at least 15–30 minutes (longer if possible) to mellow the onion. Leftover pickled onion will keep in the fridge for up to 2 weeks.

Make dressing

In a small bowl whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until emulsified.

Assemble salad

In a salad bowl combine 3 cups pea tendrils and (optional) 1 thinly sliced radish. Toss with just enough dressing to lightly coat (reserve any extra). Top with a few slices of the pickled red onion and serve immediately alongside focaccia and mushroom mousse.