Pine mushroom salad with Gruyère beignets

1.For Gruyère beignets, bring milk, thyme, bay leaf and peppercorns to the simmer in a small saucepan over low heat, then set aside until milk is infused (15-20 minutes). Strain (discard solids), set aside. Melt butter in a saucepan over medium heat until foaming, add half the flour and stir continuously until incorporated and sandy coloured (3-5 minutes). Gradually add milk, beating continuously until mixture is thick and smooth, then remove from heat, stir through cheese until melted, season to taste, cover directly with plastic wrap and set aside to cool to room temperature. Roll mixture into 3cm-diameter balls, then refrigerate until well chilled (20-30 minutes). Place remaining flour, egg and breadcrumbs in separate bowls, roll beignets first in flour, then egg, then breadcrumbs, shaking off excess in between, and set aside. Just before serving, preheat vegetable oil in a deep-sided saucepan or deep-fryer to 180C. Deep-fry beignets, in batches, until golden (2-3 minutes; be careful as hot oil may spit). Remove with a slotted spoon, drain on absorbent paper and keep warm.

2.Meanwhile, refrigerate 5 mushrooms until required. Coarsely chop remainder and set aside. Heat 30gm butter in a wide saucepan over medium heat. Add garlic and half the shallot and sauté until tender (10-12 minutes). Add thyme, chopped mushrooms and 50ml water and cook, covered with a lid, until mushrooms are tender (4-6 minutes). Remove lid and cook until liquid evaporates (1-2 minutes). Remove from heat, discard thyme, process in a food processor until finely chopped, season to taste and set aside.

3.Heat olive oil and remaining shallot and butter in a frying pan over medium heat. Cut four of remaining mushrooms into wedges, then add to pan with 20ml water and fry, turning occasionally, until tender (5-6 minutes). Set aside. Keep warm.

4.Place quenelles of chopped mushroom mixture onto a serving platter, add sautéed mushrooms, top with Gruyère beignets and thickly sliced remaining mushroom, drizzle with extra-virgin olive oil and lemon juice, scatter with baby parsley and serve.