Mushrooms, Garlic and Shallots with Lemon Ricotta

by Sarah
Mushrooms, Garlic and Shallots with Lemon Ricotta

On a mission to find something completely different for our meal last Saturday, we came across a wonderful sounding recipe by Yotam Ottolenghi which is hearty, warming and certainly delicious after an afternoon out walking in the countryside. This is definitely one for the garlic lovers out there!

If you are up for a lot of peeling, you will be rewarded by a winter warmer with a difference!

Mushrooms, Garlic and Shallots with Lemon Ricotta

Mushrooms, Garlic and Shallots with Lemon Ricotta  Ingredients:

2 tbsp olive oil

55g sunflower margarine

24 baby shallots

24 garlic cloves

4 sprigs of thyme

2 cinnamon sticks

200g portobello mushrooms, roughly chopped

250g chestnut mushrooms, quartered

100g mixed exotic mushrooms or wild mushrooms

generous pinch of chilli flakes

200 ml veg stock (I use Kallo)

generous grinding of salt

generous grinding of pepper

100 ml Pernod

5g fresh tarragon leaves, chopped

10g fresh parsley leaves, chopped

10g fresh mint leaves, chopped

250g ricotta

zest of 1 lemon and a squeeze of the juice


Heat the olive oil and two thireds of the margarine in a large pan and gently fry the shallots, garlic cloves, thyme and cinnamon for about five minutes, until the onions begin to soften

Add the portobello and chestnut mushrooms, stir well so the mushrooms pick up the oil, and cook for a couple of minutes on a medium-high heat

Add the buna-shimeji and chilli flakes, and cook for a further minute

Pour in the vegetable stock and simmer over a high heat for eight to 10 minutes, stirring occasionally, until the liquid has almost disappeared, and the shallots and garlic are cooked through

Season, then pour in the Pernod

Cook for a minute or two to allow the alcohol to evaporate, stir in the remaining  margarine and all the chopped herbs.

Mix the ricotta with the lemon zest and a quick squeeze of the juice in a small bowl

Divide the warm mushrooms between four bowls and top each serving with a quarter of the ricotta mixture

Serve with some chunky warm bread to soak up the juices

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