Prep time

50 min

Total time

2 hour 50 min


Used technique:


1 cup

(235 ml)

35% cooking cream

0.35 0z

(10 g)

dehydrated mushrooms

to taste


to taste


1 1/3 cups

(320 ml)

chicken broth

3 tbsp

(45 ml)

soy sauce


ice cubes

1 large bowl

cold water

3.5 oz

(100 g)

wild mushrooms

1 tsp

(5 ml)


to taste

salt + pepper

1 sachet

(2 g)


1. 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.

2. Strain the contents through a sieve into a bowl and refrigerate for at least 1 hour.

3. 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.

Whipped Mushroom Cream

Chicken Broth Penne

4. 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.

5. Place the ice cubes in a large bowl, then fill with cold water. Place a metal rod into the water for 10 seconds.

6. 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.

7. Delicately remove the now-gelified broth cylinder from the metal rod and place it on a plate. Refrigerate for 20 minutes.

8. Repeat steps 3 and 4 until enough gel cylinders are made. Refrigerate 10 minutes.

Sauteed Mushrooms

9. Sauté the mushrooms with butter in a pan. Season with salt and pepper to taste.

Serving Suggestion

10. 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.

Products you will need for this recipe

Chef's Pro Pack - 10 Food Additives for Molecular Gastronomy

2 Glass Square Bowl Set

Molecular Gastronomy Kit + Recipe Book Cuisine-R Evolution

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