Mushrooms With Mortadella Mousse Recipe

Place the mushroom caps in a non-stick pan over medium-high heat, without any added fat. Let them brown on one side.

As they cook, liquid will start to release from inside the caps. Once this happens, flip them over so the liquid drains out. Continue cooking until both sides are deep golden brown.

Remove the browned mushrooms from the pan and place them upside down on a plate to drain any remaining liquid.

Finely chop the 3 1/2 ounces of mortadella, then transfer it to a small food processor or a tall container for a stick blender.

Add water, a little at a time, blending until the mousse reaches a nice creamy, spreadable texture.

Transfer the mortadella mousse to a bowl and season with a little pepper. Taste it first; mortadella is quite salty on its own.

Allow the sugar to caramelize to an amber color. Carefully deglaze the pan with 40 mls of ordinary balsamic vinegar, adding just a small amount at first as it will sizzle and spit. Stir well to dissolve the caramelized sugar.

Let the liquid reduce until it becomes syrupy. To check the consistency, place a drop on a cold saucer and let it cool — it will thicken as it cools. If it's too thick, you can dilute it with a few drops of water; if it's too thin, reduce it further. Set aside to cool completely.

Once the balsamic reduction is cooling, generously fill each mushroom cap with the mortadella mousse, mounding it into a dome shape.

Arrange the salad leaves on four serving plates. Place 1 or more filled mushroom caps on top of the leaves.

Make a small depression in the center of the mousse on each mushroom cap, then drizzle the cooled balsamic reduction into it and around the caps.