John Myers
Ingredients for 10 servings:
- 400 g mixed mushrooms
- Sugar
- Sea salt
- Pepper, black from the mill
- Clarified butter
- 4 slices of toast
- butter
- 4 sprigs of parsley
- 150 g ricotta
- nutmeg
- 2 egg yolks
- 2 tbsp Parmesan, grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
can be prepared in advance, also suitable for finger food portions
The quantities are for 10 small finger food portions. Clean and roughly dice the mushrooms. Heat the clarified butter in a large pan and fry the mushrooms until well browned. Season with salt, sugar, and black pepper. Remove and let cool. Remove the crust from the bread and cut into fine cubes. Toast in a pan with butter until golden brown. Drain on kitchen paper. Preheat the oven to 180 degrees Celsius. Finely chop the parsley leaves and mix with the ricotta, egg yolks, and nutmeg. Mix the fried mushrooms, bread cubes, and ricotta, seasoning again if desired. Pour the mixture into small, ovenproof glasses or molds, sprinkle with freshly grated Parmesan cheese, and gratinate for about 10 minutes. Finally, turn on the grill for a few minutes. Be careful not to burn! The dish can be prepared a day in advance. Then: fry the mushrooms and let cool. Make the croutons and store them in a dry place. Mix the ricotta mixture and store it in a cool place.
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