Mushroom panna cotta and plum chutney – amazing fall dishes

Everyone knows that autumn is rich in its gifts, and it is safe to say that food and dishes in the fall are very diverse. There are still plenty of seasonal fruits and vegetables on the shelves, and it would seem that every possible pumpkin porridge, zucchini pancakes, and eggplant caviar has been prepared at home. But what to do when you want something more unusual?

The FoodOboz editorial team will share a selection of delicious fall dishes made from seasonal fruits and vegetables.

Carrot miso soup

Ingredients:

• Carrots - 500 g
• Onion - 1 piece
• Garlic - 2 cloves
• Ginger - 10 g
• Chili pepper - 1 pc
• Coconut oil - 2 tbsp
• Vegetable broth - 750 ml
• Miso paste - 2.5 tbsp
• Lime - 1 pc

Method of preparation:

1. Peel and cut the carrots into cubes. Chop onion, garlic, ginger and chili pepper. Heat coconut oil in a saucepan. Fry the vegetables with ginger over medium heat.
2. Add chopped carrots to the vegetables and fry lightly. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes under the lid.
3. Remove from heat and grind the whole mass with a blender.
4. Put everything back on the fire, add lime juice and miso paste. Cook for 2 minutes.
5. When serving, add a spoonful of coconut oil.

Sauce made from plums – plum chutney

Ingredients:

• Plums - 300 g
• Onion - 1 pc
• Garlic - 1 clove
• Parsley - 1 bunch
• Brown sugar - 3 tbsp.
• Balsamic vinegar - 2 tbsp.
• Vegetable oil - 2 tbsp.
• Clove bud - 3 pcs
• Allspice - 3 peas
• Black peppercorns - 0.5 tsp
• Cinnamon, salt - to taste

Method of preparation:

1. Peel the onion and cut into small slices. Halve the plums and pit them.
2. Heat a frying pan, add oil, fry the onion and garlic.
3. Mix the spices and add to the pan.
4. Remove the garlic from the pan. Add plums, sugar, and salt. Simmer for 10 minutes.
5. Add parsley and vinegar. Cook for about 7 minutes more.

Mushroom panna cotta

Ingredients:

• Mushrooms - 500 g
• Cream - 500 g
• Parmesan cheese - 75 g
• Butter - 20 g
• Gelatin - 2 p
• Nutmeg - 2 tsp
• Salt, pepper - to taste

Method of preparation:

1. Soak the gelatin in cold water until it swells completely. Cut half of the parmesan into shavings, place in a container and refrigerate. Grate the rest of the parmesan.
2. Wash and clean the mushrooms. Fry in butter for 10 minutes. Then pour in the cream and simmer for another 10 minutes.
3. Put the gelatin in the pan, wait until it melts completely, and remove the pan from the heat. Add grated Parmesan cheese, salt, and nutmeg.
4. Pour the mixture into molds and refrigerate for 6 hours.
5. Serve with parmesan shavings.