Recipe for Creamy Mushroom Mousse 
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Yield:
8 servings
Ingredients:
Amount Ingredient
40 gm Butter, (1 1/2oz)
1 med -sized onion, finely chopped
300 gm Mushrooms, chopped (10z)
300 ml Milk, (1/2 pint)
Grated rind and juice of 1/2 lemon
11 gm Sachet gelatine, (0.4oz)
3 tbl Hot water
1 x 142 millilit double cream, lightly whipped (5 floz)
Salt and freshly ground black pepper
Instructions:
Instructions: Melt the butter and gently cook the onion for 4-5 minutes until soft.

Add the mushrooms and cook for a further 2 minutes.

Place the mushroom mixture, milk and lemon rind and juice in a blender and blend until smooth.

Dissolve the gelatine in the hot water and fold into the mushrooms mixture with the cream and seasoning to taste.

Pour into a 900ml (1 1/2 pint) mould and chill for at least 2 hours until set.

Dip the mould in hot water for 1-2 seconds and turn out onto a plate.

Garnish with lemon slices and fresh dill.

NOTES : A delicious mushroom mousse to serve with melba toast for a first course. Note the chilling time when preparing.

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