Ingredients and Method
A natural choice for Wild Porcini salt is to match it with mushrooms. It also sits well with fresh cheese dishes - goats curd, mascarpone, buffalo mozzarella and ricotta as used here. This salt is also pretty awesome with pasta dishes and risotto. The Fleur de Sel salt used here is a soft, subtle salt that does not overpower the delicate flavour of the enoki.
INGREDIENTS to serve 4
For the baked ricotta
500 grams full fat ricotta cheese
2 egg whites, lightly beaten
zest of 1 lemon
Wild Porcini Sea Salt to taste
Fleur de Sel to taste
white pepper
1 tablespoon grated Parmigiano Reggiano
fruity olive oil, to drizzle
For the baked field mushrooms
4 large field mushrooms, stalks removed
a few sprigs of fresh thyme leaves
balsamic vinegar and olive oil, to drizzle
For the enoki salad
bunch of enoki mushrooms
fleur de sel
1 tablespoon lemon juice
2 tablespoons fruity olive oil
METHOD:
- Pre-heat oven to 180C. Line the bottom of 4 small oven-safe ramekins (approx. 200 ml capacity each) with baking paper. You could also bake this in non-stick muffin tins.
- Mix the ricotta with the egg whites, add lemon zest and season with salts and ground white pepper. Then add the Parmigiano. Place the mix into the baking dishes and drizzle with a little olive oil.
- Bake for approx. 30 minutes or until the ricotta is just set. Let cool then remove from moulds by running a knife around the edges.
- Meanwhile, place the field mushrooms in a baking tray, gills up. Season with salt and a pinch of thyme leaves.
- Drizzle with balsamic vinegar and olive oil then backe at 180C for 12-15 minutes.
- To prepare the enoki, cut the bottom inch from the bunch to remove the fibrous section. Carefully break apart and separate the mushrooms. Season with fleur de sel, lemon juice and olive oil. Mix lightly.
TO SERVE:
Place each roasted field mushroom on a serving plate, top with baked ricotta and drizzle with olive oil. Place the enoki salad on the ricotta then finish with a little Wild Porcini salt. Garnish with some washed bitter leaves, inner celery leaves, mizuna, mustard or rocket leaves. Add a final drizzle of olive oil and serve.
