Maxfacts

Herby mushroom puree

Good on its own; if kept soft or prepared as a thick liquid, also good as a sauce (and lubricant for other foods).

Ingredients

• 1 shallot, chopped
• 1 garlic clove, finely chopped
• 250 g mushrooms, prepared and chopped
• handful of flat-leaf parsley, shredded
• large handful of rocket, shredded
• 1 tsp fresh thyme leaves
• rapeseed oil
• 75 g sunflower seeds
• 1 tsp prepared mustard
• 1 tsp runny honey
• salt, white pepper

Method

1. In a small frying pan, toast the sunflower seeds until fragrant. Remove from heat, set aside.
2. In a saucepan, heat some oil over moderate heat, add shallot, garlic and thyme. Sweat for a few minutes while stirring occasionally. Add mushrooms and parsley, cook for about 10 minutes over moderate heat. Add sunflower seeds and mustard, mix well. Remove from heat. Add rocket and honey, mix well. Blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.