Ingredients:
- 90g butter
- 300g mixed mushrooms (shitake, chestnut, button)
wiped & thinly sliced
- 1 small onion, very finely chopped
- 2 cloves garlic, very finely chopped
- Juice of one lemon
- Pinch cayenne pepper
- ½ tsp grated nutmeg
- 80g ricotta
- 50g gorgonzola (or other veg creamy blue cheese)
Method:
- melt half the putter in a large frying pan and
cook the mushrooms, onion & garlic for 10 mins or until soft.
- squeeze over the lemon juice
- divide the mixture in half. Set one half aside, and blitz the other
half in a food processor until smooth
- in a bowl, combine the two lots of mushrooms,
adding in the cayenne, nutmeg, ricotta, gorgonzola + salt/ pepper
- when thoroughly mixed put the mixture either into
a single bowl, or divide between four individual ramekins, smoothing the
top to leave a smooth, flat surface.
- melt the remaining butter, then pour carefully on
top of the mushroom mixture to form a seal.
- cover & place in fridge for a few hours to chill and set.
What else you need to
know:
- serve with toast or crusty bread, and onion
marmalade (or a chutney)
- makes a good, impressive dinner party starter,
garnished with a little salad.
No comments:
Post a Comment