Sunday, February 10, 2013

Baked Ricotta and Mushroom Pots

Pots of Baked Ricotta and Mushrooms

Recipe Source: From the book "Vegetarian Cooking - A common sense guide" 

What I like about the recipe: Super easy, quick and delicious, great for get-togethers

Dish Category: Starter

Serves: 4


  1. 20 g ( 3/4 oz) butter
  2. 1 tsp olive oil
  3. 1 and 1/2 cup sliced button mushrooms
  4. 1 garlic clove, crushed
  5. a pinch of ground nutmeg
  6. Extra virgin olive oil for drizzling - optional
  7. 400 g (14 oz) block ricotta cheese
  8. Salt or sea-salt to taste
  1. Preheat the oven to 350 deg F
  2. Heat the butter and olive oil in a small frying pan and add the mushrooms and garlic and briefly fry over high heat until lightly golden
  3. Remove from the heat and stir in salt and black pepper to taste
  4. Brush flour ramekins with a little extra virgin olive oil and line the bases with a circle of baking/parchment paper
  5. Gently mix the mushroom mixture and ricotta cheese. Divide among the ramekins and press down firmly
  6. Bake for 20 - 25 mins., or until the tops are crusty and the mixture has started to shrink from the side of the ramekins
  7. Remove from the oven and leave to cool for 5 mins. before turning out
  8. Serve hot, warm or cold, drizzled with a little extra virgin olive oil

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