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3 cups shiitakes, thinly sliced
butter, as needed
2 tsp. garlic, pared, minced
2 tsp. shallots, pared, minced
salt and pepper, to taste
1-1/2 cups champagne
1-1/2 cups warm aspic
English cucumbers, pared, as needed
Saute shiitakes in butter until almost tender. Add garlic, shallots, salt and pepper; saute for 1 minute. Deglaze with champagne; remove from heat. Add warm aspic. Spray 8 small timbales with non-stick cooking spray. Remove shiitakes from champagne-aspic mixture; stuff into timbales. Top with aspic; refrigerate until set. Unmold timbales. Slice cucumber; trim slices to form disks slightly larger than bottoms of unmolded timbales.
Place timbales on cucumber disks.
butter, as needed
2 tsp. garlic, pared, minced
2 tsp. shallots, pared, minced
salt and pepper, to taste
1-1/2 cups champagne
1-1/2 cups warm aspic
English cucumbers, pared, as needed
Saute shiitakes in butter until almost tender. Add garlic, shallots, salt and pepper; saute for 1 minute. Deglaze with champagne; remove from heat. Add warm aspic. Spray 8 small timbales with non-stick cooking spray. Remove shiitakes from champagne-aspic mixture; stuff into timbales. Top with aspic; refrigerate until set. Unmold timbales. Slice cucumber; trim slices to form disks slightly larger than bottoms of unmolded timbales.
Place timbales on cucumber disks.
