Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Pine mushroom salad with Gruyère beignets


You'll need

9 pine mushrooms (about 600gm), trimmed, wiped clean with a damp cloth 40 gm butter, coarsely chopped 2 garlic cloves, thinly sliced 8 golden shallots, thinly sliced into rings 2 thyme sprigs 2 tbsp extra-virgin olive oil, plus extra for drizzling To serve: lemon juice (to taste) and baby parsley   Gruyère beignets 120 ml milk 1 fresh bay leaf 1 thyme sprig 6 black peppercorns 50 gm butter, coarsely chopped 100 gm (2/3 cup) plain flour, sieved 50 gm Gruyère, finely grated 2 eggs, lightly beaten 100 gm soft fine white breadcrumbs For deep-frying: vegetable oil

Method

  • 01
  • For Gruyère beignets, bring milk, thyme, bay leaf and peppercorns to the simmer in a small saucepan over low heat, then set aside until milk is infused (15-20 minutes). Strain (discard solids), set aside. Melt butter in a saucepan over medium heat until foaming, add half the flour and stir continuously until incorporated and sandy coloured (3-5 minutes). Gradually add milk, beating continuously until mixture is thick and smooth, then remove from heat, stir through cheese until melted, season to taste, cover directly with plastic wrap and set aside to cool to room temperature. Roll mixture into 3cm-diameter balls, then refrigerate until well chilled (20-30 minutes). Place remaining flour, egg and breadcrumbs in separate bowls, roll beignets first in flour, then egg, then breadcrumbs, shaking off excess in between, and set aside. Just before serving, preheat vegetable oil in a deep-sided saucepan or deep-fryer to 180C. Deep-fry beignets, in batches, until golden (2-3 minutes; be careful as hot oil may spit). Remove with a slotted spoon, drain on absorbent paper and keep warm.
  • 02
  • Meanwhile, refrigerate 5 mushrooms until required. Coarsely chop remainder and set aside. Heat 30gm butter in a wide saucepan over medium heat. Add garlic and half the shallot and sauté until tender (10-12 minutes). Add thyme, chopped mushrooms and 50ml water and cook, covered with a lid, until mushrooms are tender (4-6 minutes). Remove lid and cook until liquid evaporates (1-2 minutes). Remove from heat, discard thyme, process in a food processor until finely chopped, season to taste and set aside.
  • 03
  • Heat olive oil and remaining shallot and butter in a frying pan over medium heat. Cut four of remaining mushrooms into wedges, then add to pan with 20ml water and fry, turning occasionally, until tender (5-6 minutes). Set aside. Keep warm.
  • 04
  • Place quenelles of chopped mushroom mixture onto a serving platter, add sautéed mushrooms, top with Gruyère beignets and thickly sliced remaining mushroom, drizzle with extra-virgin olive oil and lemon juice, scatter with baby parsley and serve.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

"This is one of my favourite entrées. Pine mushrooms are great when they're in season. This dish caters to vegetarians, but also tastes great with the addition of grilled bacon. It features mushrooms three ways: raw, puréed and cooked."

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Pinot from the Côte-de-Beaune Villages. These wines have plenty of red-fruit aromas and great texture.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×