Sieni-panna Cotta
recipe

A savory mushroom panna cotta that combines high-quality mushrooms with a creamy texture. Perfectly served with gravlax or roe.
Preparation Time: 30 minutes + 2 hours chilling
Serving Size: 4 servings

Ingredients:

- 250 g fresh mushrooms (e.g., button mushrooms or chanterelles)
- 2 dl cream
- 1 dl milk
- 2 gelatin sheets
- 1 clove of garlic, crushed
- 1 tbsp butter
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., parsley or chives)

Instructions:

1. Soak the gelatin sheets in cold water for about 5 minutes.
2. Heat the butter in a pan and add the crushed garlic. Sauté for a moment until fragrant.
3. Add the chopped mushrooms to the pan and cook until soft and moisture has evaporated. Season with salt and pepper.
4. In a saucepan, mix the cream and milk and heat gently, but do not bring to a boil.
5. Squeeze the excess water from the gelatin sheets and stir them into the hot cream mixture until completely dissolved.
6. Add the mushroom mixture to the cream mixture and stir well to combine.
7. Pour the mixture into serving cups and refrigerate for at least 2 hours to set.
8. Serve garnished with fresh herbs, alongside gravlax or roe.
Nutritional Information (per serving):
- Energy: 220 kcal
- Protein: 6 g
- Carbohydrates: 3 g
- Fat: 20 g
- Fiber: 1 g

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