Are you ready to toast the new year with a New Year's Eve banquet worthy of the best starred restaurants? This year, we propose an unforgettable culinary journey, a dinner entirely focused on an ingredient as versatile as it is fascinating: the mushroom.
Forget the usual clichéd recipes, because tonight we will take you on a discovery of bold combinations and unexpected flavors. Get ready to tantalize your taste buds and surprise your guests with a menu that will make history!
Appetizers
2. Mushroom and Shrimp Vol-au-vent
Ingredients
- 1 package of ready-made Vol-au-vent
- 200g mixed mushrooms
- 200g shrimp
- 1 shallot
- Butter
- Flour
- Milk
- Nutmeg
- Salt and pepper
Preparation
Sauté the chopped shallot in butter. Add the cleaned and sliced mushrooms. Deglaze with a bit of white wine and let it evaporate. Prepare a light béchamel: melt some butter, add flour, toast lightly, and deglaze with hot milk.
Season with salt, pepper, and nutmeg. Combine the béchamel with the mushrooms. Shell the shrimp and sauté them in a pan with a drizzle of oil. Fill the vol-au-vent with the mushroom and shrimp mixture.
Main Courses
1. Porcini Mushroom and Saffron Risotto
Ingredients
- 320g of Carnaroli rice
- 200g fresh porcini mushrooms
- 1 onion
- Vegetable broth
- Dry white wine
- Saffron
- Butter
- Grated Parmigiano Reggiano
- Salt and pepper
Preparation
Toast the rice in a saucepan with butter. Add the chopped onion and let it soften. Add the cleaned and sliced mushrooms. Deglaze with white wine.
Add hot broth, one ladle at a time, stirring continuously. Halfway through cooking, add the saffron dissolved in a little hot broth. Finish cooking by stirring with butter and Parmesan.
2. Pumpkin and Taleggio Ravioli with Mushroom Sauce
Ingredients
- Fresh ravioli pasta
- 500g pumpkin
- 150g Taleggio cheese
- Nutmeg
- Salt and pepper
For the sauce:
- Mixed mushrooms
- Shallot
- Butter
- Flour
- Milk
- Nutmeg
- Salt and pepper
Preparation
Cook the pumpkin, pass it through a sieve, and add the diced Taleggio, nutmeg, salt, and pepper. Prepare the ravioli pasta and fill it with the pumpkin and Taleggio mixture.
Cook the ravioli in plenty of salted water. Prepare the sauce as indicated for the vol-au-vent. Serve the ravioli with the mushroom sauce.
Second Courses
1. Pork Tenderloin with Porcini Mushrooms and Red Wine
Ingredients
- 4 pork tenderloins
- 200g porcini mushrooms
- 1 glass of red wine
- Rosemary
- Extra virgin olive oil
- Salt and pepper
Preparation
Brown the tenderloins in a pan with oil and rosemary. Add the cleaned and sliced mushrooms. Deglaze with red wine and let it evaporate. Bake in the oven at 180°C for about 15 minutes. 2. Salmon en Papillote with Chanterelles and Lemon
Ingredients
- 4 salmon fillets
- 200g chanterelles
- 1 lemon
- Extra virgin olive oil
- Salt and pepper
Preparation
Prepare parchment paper sheets. Place the salmon fillets, season with oil, salt, pepper, and lemon juice. Add the cleaned chanterelles.
Close the packets and bake in the oven at 200°C for about 15-20 minutes.
Desserts
1. Dark Chocolate Cake with Mushroom Ganache
Ingredients
For the cake:
- 100g melted dark chocolate
- 100g melted butter
- 6 eggs
- 150g sugar
- 300g type 1 flour
- 1 packet of baking powder
For the ganache:
- 250g dark chocolate
- 250ml whipping cream
- 1 packet of rehydrated dried porcini mushrooms
Preparation:
Prepare the cake by whisking the eggs with the sugar and gently incorporating the baking powder, flour, butter, and melted chocolate.
Line a cake tin and bake in a preheated oven at 180°C for 35-40 minutes, checking with a toothpick that the cake is well cooked inside.
For the ganache: melt the chocolate with the cream, add the finely chopped mushrooms, and blend everything until smooth. Pour the ganache over the cooled cake.
2. Mascarpone Mousse with Berry Coulis
Ingredients
- 500g mascarpone
- 200g sugar
- 2 eggs
- 250ml whipped cream
- 1 punnet of berries
Preparation
Whisk the egg yolks with the sugar, add the mascarpone and whipped cream.
Blend the berries and strain the mixture to obtain a coulis. Pour the mousse into cups and decorate with the coulis.
Tips
And now let's see the little details that can make a difference!
Side Dishes: prepare oven-roasted potatoes flavored with rosemary or grilled vegetables to accompany the main courses.
Wines: pair a Pinot Noir with mushroom-based dishes and a Sauvignon Blanc with salmon.
Decorations: garnish the dishes with fresh herbs or a few flakes of salt for a touch of elegance.
A Toast to the New Year!
And so, with a burst of flavors and aromas, we have reached the end of our culinary journey for 2024. We hope this menu has inspired you and that your New Year's Eve was unforgettable.
Remember: good food is the best way to start the year on the right foot! But beware, after such a rich dinner, you might need an extra walk to burn off all those calories: why not choose a beautiful forest to do it?