Truffle & Roasted Mushroom Recipe

Preheat and prepare garlic

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle 1 teaspoon olive oil over the exposed cloves, wrap the head in foil and roast in the oven for 25–30 minutes until soft and caramelized.

Prepare mushrooms and onion

While garlic roasts, clean mushrooms: wipe portobellos with a damp towel, remove stems and slice caps into 1/2-inch strips. Quarter larger button mushrooms and halve shiitakes. Peel and cut red onion into 1/2-inch wedges.

Season and roast

Toss all mushrooms and red onion in a large bowl with remaining 2 tablespoons olive oil, fresh thyme, 1 teaspoon salt and 1 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet. Roast in preheated oven (with garlic inside) for 20–25 minutes, flipping halfway, until mushrooms are browned at the edges and onions are soft and slightly charred.

Finish mushrooms

Remove tray from oven. Squeeze the roasted garlic cloves out of their skins and mash roughly. Add the mashed roasted garlic and 1 tablespoon butter (if using) to the warm mushrooms; toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed.

While mushrooms roast, make the truffle ricotta. In a medium bowl, stir together ricotta, grated Parmesan, lemon zest, lemon juice, 1 teaspoon black truffle oil, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. Taste and adjust truffle oil and seasoning — add up to an additional 1/2 teaspoon truffle oil if you want a stronger truffle flavor. If mixture is very thick, loosen with 1–2 teaspoons of warm water or a splash of olive oil.

Transfer ricotta to a serving dish or spoon into a piping bag / squeeze bottle for neat presentation. Keep at room temperature until ready to assemble so it remains spreadable.

Toast bread or prepare crostini while mushrooms finish roasting: brush slices lightly with olive oil and toast under broiler or in a skillet until golden (about 1–2 minutes per side under broiler).

Assemble: spread about 1–2 tablespoons of black truffle ricotta on each slice of toasted bread. Top with a generous spoonful of the roasted mushroom mixture. Drizzle a light thread (about 1/8 teaspoon per slice) of extra black truffle oil over the top, garnish with microgreens or chopped parsley and finish with freshly ground black pepper to taste.

Serve warm or at room temperature. Leftover ricotta keeps refrigerated in an airtight container for up to 3 days; mushrooms keep 2–3 days.