Mushrooms With Mortadella Mousse
Balsamic Syrup (optional):
Washed dried salad leaves for serving
Wipe the mushrooms clean; remove stalks and reserve for another use
Brown the mushrooms caps without using any fat on both side in a non stick pan. At a certain point liquid will from inside the caps: when it does turn them over so that it drains out. Continue till golden brown on both sides Remove from the pan and place upside down on a plate to drain off excess liquid.
Empty the Mortadella mousse into a bowl; season with a little pepper only-- it is already salty enough.
Place the sugar and water in a pan and cook until almost all the water has evaporated. Let the sugar caramelise then deglaze the pan carefully with 40 ml of ordinary Balsamic Vinegar; "carefully" means you add just a little of the vinegar to being with as it will spit and sizzle when it hits the pan.
Fill each cap with some of the Mortadella mousse, making a dome on top so there is lots of filling.
Make a depression in the centre of the Mousse and drizzle the Balsamic reduction into this and on and around the mushroom caps.