Parmesan Tuile with Mushroom Duxelle Mousse

Ingredients:

For the mushroom mousse:

• 1 Lb. mushrooms, chopped into small pieces

• 1 oz butter

• 1 shallot, small dice

• 3 cloves garlic, chopped

• 2 T. parsley

• 4 sprigs thyme

• Pinch of mace

• 2-3 drops tabasco, optional (or ½ tsp. cayenne)

• Salt and Pepper

• ¾ C. heavy cream

For the tuiles:

• 1 pound parmesan, grated

Directions:

1. Preheat oven to 425 degrees.

2. In a large skillet, heat the butter until almost brown over medium heat.  Add the mushrooms, shallot, garlic, parsley, thyme, mace, salt and pepper, and tabasco or cayenne if using. Saute for 5-7 minutes or until the mushrooms are a soft consistency.  Remove the thyme stems.

3. Puree and let cool.  

4. In a stand mixer, beat the heavy cream to heavy stiff peaks.  Gently fold the cooled mushrooms into the peaked cream. Check for seasoning – salt and pepper. Refrigerate until ready.

5. On a lined baking sheet, make mounds of 2tbsp worth of cheese.  Bake for 4-6 minutes.  Remove from oven, and working quickly, wrap around a cone roller to make a cone.

6. Pipe mousse into cones and enjoy!