Roland’s Mushroom Mousse

It’s easy to make asumptuous vegetarian dish.  Just add lots of heavy cream!

1lb of mixed mushrooms
3 cloves of garlic chopped
1 clove of shallot  chopped
2 eggs
500ml heavy cream
Juice of one lemon
salt pepper to taste
a bunch of chervil or any herbs you might like
1 cube of broth chicken or vegetable
>
> Preheat oven at 375
> Wash rapidly the mushroom and cut them in pieces. Sauté them in a pam
> with oil to remove the water for 5 to 10 minutes, while turning them.
> add the chopped shallot and garlic
>
> When ready, reserved few nice pices of mushroom for the sauce.
> Pour the rest of the mushrooms in a blender with 1/2 the cream and the
> eggs and some of the chervil
> Add salt pepper to taste
> Oil a 4 inches deep dish and poor mixture into it. Put dish in
> bain-marie in the oven  until the mixture is set or 30 to 45 minutes
>
> Make the sauce.
> Put 1 broth cube on little water in a pan and bring to a boil.
> Dissolve broth. Add the remain of the cream finely chopped chervil and
> the reserved mushrooms.
> Keep few twigs for decoration
> Bring to a boil. Reduce heat and let cook for 10 minute. Reheat when
> ready to serve.
>
> When the mousse is cooked remove from the bain-marie, place a serving
> plate on top of the dish and flip dish and serving plate together.
> The mousse will land on the plate.
> Decorate with few twigs of reserve chervil and serve.