How To Create A Savory Wild Mushroom Panna Cotta
Un-Wine'd host Tassie Pippert shows us how to prepare Wild Mushroom Panna Cotta with the depth of flavor of earthy, nutty wild mushrooms. Serve with Linden Claret.
- 1 envelope gelatin
- ¼ c. cold water
- 1 c. milk
- 1 c. heavy cream cream
- 2 T. butter
- 4 c wild mushrooms (I prefer morels and shiitakes), finely minced
- 1 shallot, finely minced
- 1 clove garlic, finely minced
- 1 T. fresh thyme leaves
- 2 t. salt
Mix the gelatin and water and set aside.
Place the butter in a large sauce pan and saute the mushrooms, shallot, and garlic until softened.
Add the milk, heavy cream, thyme leaves, and salt.
Bring up to a simmer and cook for 5-7 minutes.
Blend all the ingredients until smooth.
Add the gelatin to warm liquid a stir until the gelatin is dissolved.
Strain the mixture if necessary then pour into four creme brulee dishes that have been sprayed with non-stick spray.
Cool in the fridge until set.
Unmold and serve with salad for a nice lunch. Serves 4