Mushroom & Truffle Recipe
A ricotta base with Fior di Latte mozzarella, sautéed mushrooms & truffle oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ricotta & Cheese Base
Sautéed Mushrooms
Finishing & Garnish
Method
Ricotta & Cheese Base
Prepare ricotta base
In a medium bowl, combine the whole-milk ricotta, shredded Fior di Latte mozzarella, and grated Parmesan. Stir with a rubber spatula until mostly smooth and evenly mixed.
Flavor base
Add 1 tablespoon extra-virgin olive oil, minced garlic, lemon zest, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper to the cheese mixture. Fold gently until incorporated. Taste and adjust seasoning as needed. Set aside at room temperature while you cook the mushrooms (about 10–15 minutes).
Sautéed Mushrooms
Heat pan
Place a large skillet over medium-high heat. Add 1 tablespoon unsalted butter and 1 tablespoon extra-virgin olive oil. Heat until butter foams and begins to brown slightly, about 1–2 minutes.
Cook shallot and mushrooms
Add the finely chopped shallot and sauté 30–45 seconds until fragrant. Add the sliced mushrooms in an even layer. Let them cook undisturbed for 2–3 minutes to develop browning, then stir and continue to cook 3–4 more minutes until mushrooms are golden and any released liquid has mostly evaporated.
Deglaze and finish
Pour 2 tablespoons dry white wine or vegetable broth into the pan to deglaze, scraping up any browned bits. Add 1/2 teaspoon sea salt, 1/4 teaspoon black pepper and 1/2 teaspoon chopped fresh thyme. Cook 1–2 minutes more until the liquid evaporates and mushrooms are glossy but not wet. Remove from heat and taste; adjust seasoning if needed. Keep warm.
Assembly & Finishing
Assemble
Spread the ricotta and cheese mixture evenly on the serving platter or on individual plates (~1/4" thick).
Top with mushrooms
Spoon the warm sautéed mushrooms over the ricotta base, distributing them evenly.
Finish with truffle oil and garnish
Drizzle 1 teaspoon truffle oil evenly over the mushrooms and ricotta. Scatter microgreens or baby arugula if using. Sprinkle flaky sea salt (about 1/4 teaspoon) and a light dusting of freshly cracked black pepper to finish.
Serve
Serve immediately while mushrooms are warm. This dish pairs well with toasted bread or crostini. Leftovers can be refrigerated up to 2 days; add truffle oil just before serving to preserve flavor.