Preheat the oven to 180°C. Bake the puff pastry in a hot oven for 20 min; leave to cool and then cut in 4 squares.
In a saucepan, sauté the chopped shallot with the olive oil. When shallot is well caramelized, add salt and deglaze with 50ml of white wine; Let the liquid reduce until the shallots are cooked. Add the previously chopped parsley and set aside.Clean and cut the champignons in 4-5 parts and brown them in a saucepan with olive oil and garlic. Add salt, pepper and cloves. deglaze with 15 g of white wine; Once cooked, finely chop the mushrooms compound and set aside.
Pour the Veggò® – Aquafaba , nutmeg, garlic powder, vinegar and salt in a large bowl; with electric whips, whip the mixture for 10 minutes at maximum speed until a firm and compact mousse is obtained.
Pour the champignon mixture on the previously baked puff pastry square. Add the cooked shallots on top and cover with another puff pastry square. Using the sac a pochè, decorate the top with Veggò® – Aquafaba mousse making a zigzag pattern; sprinkle with black pepper.
TIPS & TRICKS
To obtain more firm and compact structure, cool down Veggò® - Aquafaba in the fridge and add 2 g of cream of tartar together with the other dry ingredients before whipping.
For spiced and stronger taste, mix chilli with black pepper and sprinkle on the top.
Unisciti alla community Veggò!
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