Mushroom panna cotta with vegetables

I enjoy watching cooking programs and browsing recipes. The technique, speed, skill, creativity and endurance required of the TV chef/Masterchef contestants/food bloggers amazed me. But one crucial point is the creativeness always gets my special attention and tempt me to explore and create or recreate a recipe. It is the moment my stomach starts growling to my conscious mind, the bulb of my mind also flickering none stop and my hands could be busy.

Here’s another creation of leftover soup. I have taken up using mushroom instead of fava. It’s like having entrée and dessert together. Be courageous explore and eat the abundant of food we can get in time of quarantine. Can’t be fussy about food as you know out there many people are starving.

The recipe for roasted vegetables are at the bottom as garnish for panna cotta. Anyway, it’s a creative, delicious and fun for me to enjoy savoury dessert. It’s a great way to end our dinner with and put a smile in your face. Let’s cook!!!

Ingredients

Mushroom soup with buttered toast (omit buttered toast)

One or two days in advance

20 g porcini
600 g mixed mushrooms
(Portobello, oyster and shitakes, chanterelles, brown mushrooms)
100 g button/cup mushrooms
1 onion small, diced finely
1 Tbs minced garlic
1 L vegetables stock
160 ml thickened cream
60 g butter
1 Tbs mascarpone cheese
oil
salt
black pepper
Italian Seasoning

Panna Cotta

2 Tsp gelatine powder

Garnish

4 sliced mushrooms
a spoonful of vegetables from roasted vegetables soup

Method

Preheat oven 200 degrees C. Place porcini in a bowl and add hot boiling water just to cover and leave to soak for about 30 minutes. Grease baking tray with oil and place mixed mushroom and button mushrooms in. Drizzle about 1 1/2 Tbs oil and sprinkle Italian Seasoning and turn over to coat with salt and black pepper. Roast in oven for about 20-25 minutes. Until tender.

Squeeze dry and chopped porcini. Heat a deep pot nice and hot medium high heat. Add garlic, onion and a small amount of salt and black pepper. Add chopped porcini. Strain the soaking water to remove any grits to pan. Add roasted mushrooms, cook for about 10 minutes. Checking seasoning and add stock.

Bring to the boil and simmer for about 20 minutes until mushrooms are soft. Stir in thickened cream. Ladle half the soup and blend till smooth puree. Then pour it back, add mascarpone cheese and check the seasoning again. Let it simmer further 2 minutes. Then off the hob. Spoon onto bowls.

Note: You can make dessert into new meal with the remaining soup when it had cool completely. Transfer them into double zip lock bags and double cling wraps to prevent leakage or freezer container and keep in freezer for later and label with name and date make. I use zip bags to have space in my small freezer. Keep in freezer for about 1-2 weeks. You can thaw them, warm up again when you wanted to eat them.

To make panna cotta

When soup is still warm, sprinkle gelatine powder and stir to mix well. Let cool for about 10 minutes.

Pour into 2 glass bowls nearly full. Next put the glass bowls in fridge overnight to set. The next day, bring out from fridge for a few minutes while you prepare vegetables and cut mushroom to slices and then garnish your panna cotta.

Note: You can add anything you want. You can even put a canned tuna or salmon or nuts or vegetables as in my previous panna cotta recipes, you can search it on google.

https://helenscchin.com/2021/07/19/mushroom-panna-cotta-with-vegetables/

My roasted vegetables soup: https://helenscchin.com/2021/07/19/roasted-vegetables-soup/


#helenscchinrecipes
#awesomedessertandentrees
#cookingforthefun
#foodiesplus