Ingredients:
2 ounces Olive oil
2 ounces Diced shallots
6 ounces Diced yellow onion
4 ounces Diced portabello
mushrooms
1 pound Frozen porcini
mushrooms
1 tablespoon Porcini powder
1/8 ounce Fresh rosemary
1/8 ounce Fresh thyme
8 ounces White wine
1 quart Heavy cream
1 quart Vegetable stock
To taste Salt and
white pepper
Method & Technique:
Sweat shallots and onion in olive oil over medium heat until
beginning to color. Add mushrooms and continue to cook for 8-10 minutes.
Add porcini powder and herbs. De-glaze with white wine and reduce until
almost dry. Add vegetable stock and heavy cream and simmer until liquid
has reduced by 25%. Puree in a blender until smooth. Season with salt
and white pepper and strain through a chinois. Fill pint-size iSi Gourmet
Whip canister with hot soup. Secure the top and charge with one or two
iSi N2O cream chargers. Shake and keep warm in a hot water bath at 160-180
degrees F.
Yield: 10 cups. For the quart-size iSi Gourmet Whip, simply double the recipe.
iSi Product Operating Instructions
For each recipe please use the following instructions. For Mini Whip and Easy Whip Half Pint, cut the recipe in half. If using a quart-sized whipper, double the ingredients and use two cream chargers.
Fill bottle with ingredients as per recipe. Make sure that the gasket is firmly in place on the underside of the head. Screw the head evenly and firmly onto the bottle. Do not cross-thread. Insert cream charger into the charger holder.
Twist charger holder onto head until gas is released. (You will hear a slight hissing sound.) Use only one charger per filling. Shake cream whipper briskly 2 or 3 times. Unscrew and remove charger holder and discard used charger. Replace cap on cream whipper.
Hold bottle vertically (nozzle downwards) and press the lever to dispense.