Portobello Mousse

• 1 c unsalted butter
• ¼ c white onions, finely chopped
• ½ c heavy cream
• 1¾ tsp agar agar*
• 6 c Portobello mushrooms, chopped (gills scraped, stems removed)
• 1½ tsp salt
• ½ tsp truffle oil

In a small saucepan over medium heat, melt 2 tbsp butter and add the onions. Cook the onions until very soft, about 10 minutes.

Add the cream and the rest of the butter and cook over low heat for about 10 minutes. Add the agar agar and bring it to a boil. As soon as you start to see bubbles, the agar agar has been properly activated.

Put the cream mixture in a blender and start to blend, then add the mushrooms. When the mixture starts to smooth out, add the salt and truffle oil. Blend until super smooth and very hot to the touch.

Pour into cube molds, such as 1-inch silicon cube molds. Tap the molds a few times on the counter to release any air bubbles. Let set for at least 2 hours and then gently unmold.

** Not available at The Fresh Market.