Recipe: Mustard with Porcini Mushrooms

Name: Mustard with Porcini Mushrooms
Prep time: 5 min
Total time: 725 min
Cuisine: French
Ingredients: For a large jar of porcini mushroom mustard:; 2.8 oz (80 g) yellow mustard seeds; 0.7 oz (20 g) black mustard seeds; 0.75 cup (18 cl) honey vinegar (or cider vinegar); 0.4 cup (10 cl) water; 0.9 oz (25 g) flour; finely mixed together:; 0.2 oz (6 g) white pepper; 2 cloves; 0.5 oz (15 g) dried porcini mushrooms; 0.6 oz (18 g) fine salt; 0.4 cup (10 cl) hazelnut oil (if possible)

By chef patrick Asfaux 5/5 (2 reviews)

Recipe Mustard with Porcini Mushrooms - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 5 min

Rest 12h

Total 12h05

Ingredients

For a large jar of porcini mushroom mustard:

2.8 oz (80 g) yellow mustard seeds
0.7 oz (20 g) black mustard seeds
0.75 cup (18 cl) honey vinegar (or cider vinegar)
0.4 cup (10 cl) water
0.9 oz (25 g) flour

finely mixed together:

0.2 oz (6 g) white pepper
2 cloves
0.5 oz (15 g) dried porcini mushrooms
0.6 oz (18 g) fine salt
0.4 cup (10 cl) hazelnut oil (if possible)

Step-by-step directions

Preparation the day before:

1 In a stainless steel saucepan, bring to boil the vinegar, water, the mixture (pepper, porcini mushrooms and cloves) and fine salt, boil for 1 minute then pour over the mustard seeds that have been placed in a salad bowl, cover and let infuse until the next day

The next day:

2 Blend your mixture then just before the end remove 1 large spoonful of the mixture, when your mixture becomes a paste, then add the flour, oil, a pinch of salt, blend completely, taste the seasoning then add and mix the spoonful of mixture that you had kept aside. Store in a large closed jar in the refrigerator then on the 4th day start to enjoy it...