- 1 cup (235 ml) 35% cooking cream
- 0.35 oz (10 g) dehydrated mushrooms
- salt, to taste
- pepper, to taste
- 1 1/3 cups (320 ml) chicken broth
- 3 tbsp (45 ml) soy sauce
- 20 ice cubes
- 1 large bowl cold water
- 3.5 oz (100 g) wild mushrooms
- 1 tsp (5 ml) butter
- salt + pepper, to taste
- 1 sachet (2 g) AGAR-AGAR
WHIPPED MUSHROOM CREAM
Let the dried mushrooms, the cream and the salt and pepper simmer on low heat for 15 minutes. Remove from stove, cover with a lid, and let sit for 45 minutes covered with a lid.
Strain the contents through a sieve into a bowl and refrigerate for at least 1 hour.
Whisk the contents until a whipped cream consistency is reached, then transfer it to a pastry bag fitted with a very small tip. Set aside.
CHICKEN BROTH PENNE
Bring the chicken broth, soy sauce and the AGAR-AGAR to a boil and continue boiling for 2 minutes while stirring. Remove from stove and let sit, uncovered, for 10 minutes.
Place the ice cubes in a large bowl, then fill with cold water. Place a metal rod into the water for 10 seconds.
Take the now-cold metal rod and place it in the broth for 4 seconds, then remove it and let it sit for 30 seconds.
Delicately remove the now-gelified broth cylinder from the metal rod and place it on a plate. Refrigerate for 20 minutes.
Repeat steps 3 and 4 until enough gel cylinders are made. Refrigerate 10 minutes.
Sauté the mushrooms with butter in a pan. Season with salt and pepper to taste.
Slice the tip off of the chicken-broth cylinder into penne-shaped pieces. Using the pastry bag and a small tip, stuff the penne with the whipped mushroom cream. Serve the sauteed mushrooms on the plate alternately with the penne.