Recipe: Mustard with Porcini Mushrooms

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

By chef patrick Asfaux 5/5 (2 reviews)

Prep 5 min

Rest 12h

Total 12h05

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

Ingredients

For a large jar of porcini mushroom mustard:

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

finely mixed together:

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