Switzerland’s Scrumptious Surprises: Mushroom Mousse

Serves 6

  • 1 to 2 tablespoons olive oil
  • 2/3 cup mushrooms, washed and diced
  • 1 small shallot, finely chopped
  • 1 teaspoon Kirsch
  • 1/2 cup milk
  • Salt, to taste
  • Pumpkin seed oil, optional
  1. In a small skillet over medium-high heat, heat the olive oil, add the mushrooms and shallot, and sauté until soft and lightly browned.
  2. Add the Kirsch. Let cool slightly to prevent milk from curdling and puree the mixture in a blender or food processor. Add milk and salt to taste. Keep warm until ready to serve.
  3. To serve, fill small soufflé bowls two-thirds full of the pumpkin cream soup. Add a few drops of pumpkin seed oil, if desired. Cover with the mushroom mousse.

Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.

Click here for the original article, Switzerland’s Scrumptious Surprises.

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