Jun 09 2026
Restaurants›The Ledbury›Mushrooms From The Cabinet Recipe

Mushrooms From The Cabinet Recipe

Inspired by The Ledbury
Time50m
Serves4

Shiitake, Ricotta, Nettle and Australian Black Truffle

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Ingredients

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Mushroom Mixture

Ricotta Mixture

Method

Prepare Mushroom Mixture

  1. 1

    Sauté Shiitake Mushrooms

    In a skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté until fragrant, about 1 minute. Add shiitake mushrooms, salt, and black pepper. Cook for about 5-7 minutes until mushrooms are tender and browned. Remove from heat and let cool slightly.

  2. 2

    Prepare Truffle

    Finely slice the Australian black truffle and set aside for later use.

Prepare Ricotta Mixture

  1. 3

    Mix Ricotta Ingredients

    In a bowl, combine ricotta cheese, chopped nettle leaves, grated Parmesan cheese, egg, and grated nutmeg. Mix until well combined and smooth.

Combine and Bake

  1. 4

    Combine Mixtures

    Fold the sautéed shiitake mushroom mixture and sliced black truffle into the ricotta mixture until evenly distributed.

  2. 5

    Prepare Baking Dish

    Preheat the oven to 180°C (350°F). Grease a baking dish with a little olive oil. Pour the combined mixture into the dish and spread evenly.

  3. 6

    Bake

    Bake in the preheated oven for 25-30 minutes, or until the top is golden and set. Allow to cool for a few minutes before serving.

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