After last night’s disasters, the stuffed mushrooms are back on track.
First, make the faux ricotta. Not ricotta as it’s not made of whey. Really just soft cheese curds. Once you’ve tasted this you will never want to eat supermarket ricotta again.
4 lites milk
pinch sea salt
1.3 cup white vinegar
Heat milk to 80 – 90 degrees. Don’t let it boil. Remove from heat immediately. Add salt and vinegar making sure you pour the vinegar over the largest surface area possible. Stir for one minute. Cover and leave for 2 hours or so. Drain into a colander lined with cheesecloth or an old tea towel (if you have no cheesecloth). Allow all liquid to drain and gently tighten fabric to squeeze more liquid out.
Stuffed Field Mushrooms
I used 6 large field mushrooms, 1 each for the kids and 2 each for the Bread Winner and I, served on mixed salad greens.
To make the stuffing:
1/2 cup finely grated grana padano
1/3 cup roughly chopped walnuts
400g tin artichokes hearts, cut into small pieces
3 tablespoons finely chopped chives
2 cloves garlic, finely chopped
1/4 cup breadcrumbs
3 tablespoons fresh thyme, chopped,
1/4 cup grated grana padano (extra)
Preheat oven to 200 degrees
Remove stems from mushrooms, chop fine and saute in butter. Mix with cheese, artichokes, garlic, chives, ricotta and walnuts. Season to taste. Stuff firmly into mushrooms, leaving level with tops of mushrooms.
Combine breadcrumbs, extra cheese and thyme and sprinkle on top.
Bake for 20 minutes.