Click here to sign up for our Newsletter
ORDER TAKEOUT

Pacific Grove

ORDER TAKEOUT

Recipe of the Month: Mushroom Panna Cotta

Posted 2014-12-16 21:02:43 • news • recipes

8ca2382c1c8161aacf70a246750e3e5d Mushroom Panna Cotta This is a heavenly appetizer – light but creamy and with a depth of flavor of earthy, nutty wild mushrooms! This was first created by Chef Jackson Clark for a winemaker dinner with Yorkville Cellars for the Mendocino County Wine & Mushroom Festival. We think it pairs beautifully with their new "orange" wine - Amber Folly 2013 Skin fermented Semillon. Ingredients 1c milk 1c cream 2tbs butter 4c shiitake mushrooms and any wild mushrooms like porcini 1 shallot 1 clove garlic 3 sprigs thyme 2tsp salt 1tbs gelatin 1/4c water   Method

  1. Bloom gelatin with 1/4 c water and set aside.
  2. Chop shallot, garlic, and mushrooms.
  3. Add the butter to a pot with the shallot, garlic, and mushrooms.  Saute until the all the ingredients are soft.
  4. Add milk, cream, thyme, and salt to the pot.  Bring up to a simmer and cook for 5-7 minuets.
  5. Remove thyme sprigs and add the mix to a blender.  Blend until smooth.  Add bloomed gelatin to warm liquid a stir until the gelatin is dissolved.
  6. Strain the mixture then pour into a small bread pan or individual ramekins or forms.  Cool in the fridge until set.
  PDF here

< RETURN TO NEWS AND EVENTS