Mushroom & Porcini Purée

Name: Mushroom & Porcini Purée
Yield: Approximately 600 g
Ingredients: 700 g Brown mushrooms, sliced; 15 g Dried porcini; 120 ml Hot water; 60 g Shallot, diced; 10 g Garlic; 30 ml Olive oil; 50 ml Cream; 3 g Salt

Browned fresh mushrooms and a little porcini, blended to a deep savoury purée.

Mushroom & Porcini Purée prepared as described in the recipe

Browned fresh mushrooms and a little porcini, blended to a deep savoury purée.

Approximately 600 g

Cook this

Ingredients

Batch

Brown mushrooms, sliced700 g
Dried porcini15 g
Hot water120 ml
Shallot, diced60 g
Garlic10 g
Olive oil30 ml
Cream50 ml
Salt3 g

Method

Soak porcini in measured hot water for 20 minutes; lift out and rinse away grit, then filter the liquid through a damp cloth.
Brown fresh mushrooms in batches with oil. Add shallot and garlic and cook for 5 minutes.
Add porcini, filtered soaking liquid and cream and simmer for 5 minutes. Reduce excess moisture.
Blend smooth, season and pass finely.

Chef’s notes

A little porcini gives depth without masking the fresh mushrooms.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk.

Last refined · October 2026