Black Trumpet Mushrooms w/ Smoked Garlic + Ricotta

Photography by Ola O Smit
Styling and plates by Ana Kerin of Kana London
Recipe by Sherri Dymond

Black Trumpet Mushrooms are available in the autumn, but you can substitute these with any mushrooms available that have a deep, earthy flavour.

---

Instructions

For the mushrooms

Melt butter in skillet, add garlic to get some colour, add mushrooms and saute gently until softened, season.

For the Ricotta

It's really easy and incredibly satisfying to make your own ricotta. The only tool you need is a thermometer. You can even try experimenting with different infusions!

Bring milk and cream to 90-95 degrees celsius, whisk in lemon juice to combine quickly, add salt.  Cover with cling film for 10 minutes.  Strain into cheesecloth and let sit for 24 hours.  

Crumble ricotta over warm mushrooms and serve immediately.

Ingredients

Serves 2 or 4 as a starter

For the mushrooms

500g trumpet mushrooms, cleaned
25g butter
2 cloves smoked garlic, microplaned
Salt and pepper to taste

For the Ricotta

1 Litre whole milk
115 g cream
45 g lemon juice
Pinch salt