medtran49
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Based on a recipe from Chef Hubert Keller. It's a lacto-ovo vegetarian dish.
INGREDIENTS
15-20 small white pearl onions of similar size, trimmed and peeled
3 Tbsp unsalted butter
1 Tbsp sugar
1 cup vegetable broth, plus more if needed
12 ounces white mushrooms, stems trimmed and minced
2 eggs plus 1 white, lightly beaten
1/2 cup milk
1/2 cup plus 3 Tbsp heavy cream
24 ounces baby spinach, any long stems trimmed, washed, and drained
Pinch of freshly ground nutmeg
20 sliced almond pieces for garnish, fairly equal size
Salt and pepper
DIRECTIONS
In a saucepan large enough to hold them in a single layer, place the pearl onions, along with the sugar and 1 Tbsp of butter. Pour enough vegetable broth over just to cover. Season with some salt and pepper. Cover, bring to a simmer and cook for 20-25 minutes until onions are tender and broth has reduced to a glaze.
Set oven to 350 F. Line a 7- or 8-inch round cake pan with parchment paper buttered on both sides.
In a 12-inch skillet, heat 1 Tbsp of butter over medium heat, add the mushrooms, seasoning with salt and pepper, and cook for 6-8 minutes until pan is dry. Allow to cool for a few minutes, then add to a food processor and puree. Add the eggs and egg white. Pulse a couple of times. Add the milk and 1/2 cup of cream. Pulse enough to combine. Taste and add additional salt and pepper if needed. Add the mushroom mixture to the cake pan, set the pan in a water bath, and bake for 20-25 minutes. Remove from oven and set aside.
Bring 4 cups of salted water to a boil in a large saucepan. Add the spinach and cook for 2-3 minutes. Drain and then place into ice water to stop cooking and set color. Drain and squeeze out as much water as possible from the spinach. Place the spinach in a food processor and puree until very smooth.
Place the spinach puree and remaining cream and butter in a large skillet over medium heat and cook until hot. Season with the nutmeg, plus salt and pepper to taste.
Lightly toast the sliced almonds in a small skillet.
Turn the mushroom cake out onto a serving plate. Place 10 of the pearl onions around the outside of the cake. Using a piping bag with a star tip, pipe spinach puree shells between the onions, with the point facing inward. Pipe a double layer circle in the middle, then place an onion on top. Place an almond slice on each shell between the onions. Place more almond slices around the center onion like petals of a flower. Serve.
