Mushroom “Risotto” Claude Bosi

Nick Beardshaw

Nick Beardshaw

10th March 2016

Mushroom “Risotto” Claude Bosi

As part of The Staff Canteen Live- Skillery, Nick Beardshaw will be creating Mushroom “Risotto” Claude Bosi for his demonstration at Hotelympia 2016- supported by the Craft Guild of Chefs and in association with Westlands and Franke Coffee Systems. Tickets are still available and can be purchased here- hotelympia.com/whats-on/the-staff-canteen-skillery. If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen

Ingredients

  • king oyster mushrooms
  • Button mushrooms
  • Cream
  • Butter
  • Mozzarella
  • Aged parmesan
  • Chives

Method

Dice king oyster mushrooms are cooked in butter and coloured lightly. A mushroom purée is added (mushrooms cooked in cream and blitzed) along with slice button mushrooms, mozzarella and aged parmesan. The dish is finished with chives and grated parmesan.