Recipe: Mustard with Porcini Mushrooms

Name: Moutarde aux cèpes
Prep time: 5 min
Total time: 725 min
Ingredients: Pour un grand pot de moutarde aux cèpes :80 g de graines de moutarde jaune20 g de graines de moutarde noire18 cl de vinaigre de miel (ou de cidre)10 cl d'eau25 g de farinemixés très fins ensemble :6 g de poivre blanc2 clous de girofle15 g de cèpes secs18 g de sel fin10 cl d'huile de noisettes (si possible)

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Sauces

Prep 5 min

Rest 12h

Total 12h05

Ingredients

For a large jar of porcini mushroom mustard:

80 g yellow mustard seeds
20 g black mustard seeds
18 cl honey vinegar (or cider vinegar)
10 cl water
25 g flour

finely mixed together:

6 g white pepper
2 cloves
15 g dried porcini mushrooms
18 g fine salt
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...

Cèpes Champignons Moutarde