Mushroom foam is created when a liquefied mixture is combined with air or other light gases to create a foam that resembles thick soap bubbles. A number of nontraditional foams have been created through the development of molecular gastronomy. Mushroom foam can be added to recipes to provide the food with the taste of mushrooms in cases where the diners do not like the texture of mushrooms. Chef Michael Callahan has developed the following recipe for mushroom foam, which he uses in his restaurant.
Fill a glass casserole dish with cold water. Insert a gelatin sheet into the water. Allow the gelatin to soak until soft.
Dice and measure 1/4 cup of yellow onions. Place the diced onions in a frying pan.
Peel and crush 6 cloves of garlic. Add the garlic to the frying pan with the onions.
Place the frying pan on a burner and turn the burner to medium-low heat. Cook until the vegetables have a sheen on them that resembles sweat.
Measure 2 cups of mushrooms. Slice the mushrooms and add them to the frying pan. Measure 1/2 cup of water and pour it into the frying pan. Turn the burner heat to high and cook until the mixture is sizzling.
Measure 1/2 cup of chicken stock and 1 cup of white wine. Pour them into the frying pan and stir the mixture. Scrape the bottom and edges of the pan while stirring.
Measure 1 tbsp. of butter. Add the butter to the frying pan and reduce heat to low.
Remove the gelatin from the water and squeeze out excess moisture. Put the gelatin into the frying pan. Measure 1 cup of heavy cream and pour the cream into the frying pan. Mix the ingredients well.
Add salt and continue mixing the ingredients until the desired taste is achieved. Increase heat to high and bring the mixture to a boil.
Pour the mixture into a blender and pulse on high until the mixture is smooth. Pour the mixture into a whip canister and dispense according to the canister's instruction manual.