Mini cheesecake with mushrooms and parsley


115 g Gentilini Whole wheat rusks
95 g butter
A pinch of salt

300 g mixed mushrooms (also frozen)
150 g spreadable cheese
100 g ricotta
80 g fresh liquid cream (unsweetened)
7 g isinglass
1 spoon of cream (or milk)
4 spoons of oil
Parsley as needed
A pinch of salt

6-7 small mushrooms
2 spoons of oil
A pinch of salt
Parsley leaves


FOR THE BASE: In a mixer, blend the rusks until they are powder and place in a bowl with a pinch of salt. In a saucepan, over low heat, melt the butter, pour it into the bowl and stir until it is
absorbed in the rusks blend. Place 5 single-portion rings on a baking sheet with baking paper, line the rings inside with a strip of baking paper, and insert inside the basic compound divided in equal parts. With the bottom of a glass or a spoon press the dough until it is compact. Put the pan with the bases of the mini cheesecake in the fridge until the mushroom cream is ready.

FOR THE FILLING: in a saucepan heat the 4 tablespoons of oil, add the previously cleaned mushrooms, the pinch of salt and cook them well. Remove from the stove and let it cool. In a mixer insert the mushrooms, ricotta and spreadable cheese, blend until you get a creamy and velvety mixture and pour it into a bowl. Hydrate the isinglass in cold water for 5 minutes, remove it from the water, squeeze well and melt in a saucepan with a tablespoon of cream. Add the mixture of isinglass to the cream of cheese and mushrooms and stir quickly with a whisk to make sure that no
lumps form. Add the chopped parsley, whipped cream and stir gently from top to bottom. Pour the filling into a sac à poche, arrange it in equal parts inside the single-portion rings above the base of rusks, store in the refrigerator to thicken for at least 3 hours.

TO DECORATE: Cut the mushrooms, previously cleaned, in slices or in 4 wedges. Heat the oil in a saucepan and stir until cooked, add a pinch of salt. Let them cool. Turn out the mini cheesecake from the single-portion rings, lay on the surface the cooked mushrooms and parsley leaves. Store mushroom cheesecakes in the refrigerator until they are ready to serve.

Start typing and press Enter to search

Shopping Cart