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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