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Mushroom Panna Cotta with Wild Mushroom Escabeche

Servings:
4 servings
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Ingredients

Mushroom Panna Cotta
  • 1 cup cream
  • 1 cup milk
  • 2 tablespoon butter
  • 2 tablespoon maderia
  • 4 cup mushroom trimmings, chopped
  • 1 clove garlic, crushed
  • 1 clove shallot, sliced
  • 3 sprig thyme
  • 2 teaspoon salt
  • 1 tablespoon gelatin powder
Wild Mushrooms Escabeche
  • 1 cup cream
  • 1 cup milk
  • 2 tablespoon butter
  • 2 tablespoon maderia
  • 4 cup mushroom trimmings, chopped
  • 1 clove garlic, crushed
  • 1 clove shallot, sliced
  • 3 sprig thyme
  • 2 teaspoon salt
  • 1 tablespoon gelatin powder
  • 4 ounce assorted wild mushrooms, cleaned and thinly sliced
  • 1/2 cup shallots, thinly sliced
  • 1 teaspoon fresh garlic, finely diced
  • 1/4 teaspoon coriander, ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon bay leaf
  • 1/2 teaspoon lemon, zested on a micro plane
  • 3 sprig thyme
  • 1 cup olive oil
  • 1/4 cup sherry vinegar

Preparation

Baking Directions:

To make the Panna CottaIn a medium-size saucepan over medium heat, add butter.

To the melted butter add the shallots, garlic, mushroom trimmings and thyme.

When soft, approximately 5 minutes, add the Maderia, cream, milk and salt to taste.

Bring mixture to a gentle simmer and cook 20 minutes, skimming any foam from the top.

  In a small mixing bowl dissolve gelatin in 1/2 cup cold water.

Remove the sauce from the stove and blend in a food processor until smooth.

Add the gelatin to the sauce in a food processor and blend.

Strain mixture through a fine strainer.

Pour mixture into 4 4-ounce ceramic round moulds and place in the refrigerator to set for at least 4 hours.

(Panna Cotta can be made the day before serving.)

To make the Wild Mushrooms EscabecheIn a medium saucepan over medium heat add 1 cup olive oil.

Add all ingredients and cook for 6-8 minutes.

Serving Directions:

To serve:  Run a butter knife around each mold and flip panna cotta onto center of an 8- or 9-inch plate.

Divide escabeche equally around panna cotta.

Serve immediately.

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