1 tablespoon olive oil
1 tablespoon finely chopped onion
200g Paris mushrooms, sliced
200g Shitake mushrooms, sliced
200g Shimeji mushrooms, sliced
1 tablespoon soy sauce
200g ricotta cheese
1/2 cup heavy cream
Salt and pepper to taste
1 tablespoon chopped fresh cilantro
1 packet unflavored gelatin leaves
2 egg whites
1 tablespoon olive oil
1 tablespoon finely chopped onion
200g Paris mushrooms, sliced
200g Shitake mushrooms, sliced
200g Shimeji mushrooms, sliced
1 tablespoon soy sauce
200g ricotta cheese
1/2 cup heavy cream
Salt and pepper to taste
1 tablespoon chopped fresh cilantro
1 packet unflavored gelatin leaves
2 egg whites
Heat the olive oil in a skillet and sauté the onion with the mushrooms for 5 minutes
Add soy sauce, stir, and remove from heat
Soak the gelatin leaves in a little water for 10 minutes, then dissolve over low heat
In a blender, blend ricotta cheese with heavy cream, salt, pepper, and gelatin until smooth
Transfer to a bowl and fold in the sautéed mushrooms
Beat egg whites until frothy and gently fold into the mixture
Grease 8 ramekins with olive oil and divide the mixture among them
Refrigerate for 2 hours, unmold each one onto a plate, and serve
If desired, accompany with a salad of greens and mushrooms.
