Mushroom & Truffle Switch Up Recipe
A ricotta base with Fior di Latte mozzarella, sautéed mushrooms & white truffle oil.
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Ingredients
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Ricotta & cheese base
Sautéed mushrooms
Finishing & garnish
To serve (optional)
Method
Ricotta & cheese base
Prepare ricotta base
Place whole-milk ricotta in a medium bowl. Whisk in the egg yolk until smooth and glossy; this helps set the base slightly. Fold in the shredded Fior di Latte mozzarella and grated Parmesan. Season with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Set aside in the refrigerator while you cook the mushrooms so it firms slightly (10–15 minutes).
Sautéed mushrooms
Prepare mushrooms
Wipe mushrooms clean with a damp cloth and slice to roughly uniform thickness (about 1/4" thick). This ensures even cooking.
Cook mushrooms
Heat a large skillet over medium-high heat. Add the unsalted butter and 1 tbsp olive oil. When butter is foaming and the pan is hot, add the sliced mushrooms in a single layer (work in batches if needed so they can brown). Cook without stirring for 2–3 minutes to develop color, then stir and continue to cook another 3–4 minutes until golden and any released liquid has mostly evaporated.
Finish mushrooms
Lower heat to medium. Add the minced garlic and fresh thyme leaves; sauté 30–45 seconds until fragrant. Deglaze the pan with 2 tbsp white wine (or vegetable stock) and scrape up any brown bits. Continue cooking for 1–2 minutes until liquid is reduced. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Remove from heat and let cool slightly.
Assembly & finishing
Finish with truffle oil and garnish
Drizzle white truffle oil evenly over the mushrooms (about 1 tsp total). Sprinkle the finely snipped chives and, if using, the lemon zest over the top to brighten flavors. Taste and add a tiny pinch of salt if needed.