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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Sauvignon Blanc Wines
were judged with ASPARAGUS & MUSHROOM FEUILLETE WITH AN ASPARAGUS CREAM SAUCE

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 4

INGREDIENTS

16 Fresh Asparagus Spears
200g Button Mushrooms quartered (you can add a few dried Morels or Ceps for extra flavour these will need to be pre-soaked))
200g good quality Puff Pastry (or pre- cooked pastry case)
1 Egg
2 Garlic Cloves, finely chopped
A little Olive Oil
A little Butter

For the Sauce
Onion finely chopped
30ml Sauvignon Blanc
60ml Chicken Stock
2 Sprigs of Thyme
1 Bay Leaf
4 Peppercorns
250ml Thick Cream
Salt & Pepper to taste
Chervil

METHOD

  1. Roll out the Pastry to about 1 to 1.5mm thickness.
  2. Allow to rest on a tray in the fridge for at least 20 minutes.
  3. Preheat fan forced oven to 200 degrees.
  4. Cut the pastry into desired shapes. Lay on a baking tray lined with baking Paper.
  5. Egg wash pastry carefully so as not to cover the edges (to allow the pastry to rise).
  6. Bake for about 15 to 20 minutes until coloured and light to the feel.
  7. Make the Sauce: Cut about off the ends of the Asparagus. Trim the top part and set aside.
  8. Chop the bottom section of the Asparagus and place in a pan together with the Onion, Stock, Wine, Bay Leaf, Thyme and Pepper.
  9. If using dried mushrooms, add them to the pan too at this stage.
  10. Reduce the sauce mixture by . Add Cream and reduce until you get the right consistency.
  11. Adjust the seasoning.
  12. Cook the Asparagus Spears in salted water to al dente. Strain and keep warm.
  13. Sautee the quartered Mushrooms in a little Oil and Butter.
  14. Season with Salt, Pepper and chopped Garlic.

TO SERVE

  1. Remove the Pastries from the Oven when they are cooked.
  2. Arrange the Mushrooms on the Pastry base. Place the Asparagus Spears on top.
  3. Spoon the Sauce over and sprinkle some Chervil.

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