Crumpets with ricotta, mushroom & black truffles by Emily Muraca
By Emily Muraca
I am fortunate enough to live in the heart of regional Victoria’s food bowl with fresh quality produce literally at your door. So when you get the opportunity to cook with something that’s as decadent as black truffles it opens a wide range of emotions and ideas where you do a little happy dance and consider the numerous amounts of dishes that your whole family can look forward to enjoying during lockdown.
So, if you love truffles and want to always have some handy without having to run around shopping for overpriced fresh ones, then these top notch quality by Forest Garden preserved in real truffle juice is your best option.
I leave you with a quick and fancy little brunch because let’s be honest, who doesn’t love brunch?
Crumpets with ricotta and a mushroom medley with black truffle shaves!
Serves 3 people
Ingredients
3 x Crumpets Toasted
500g ricotta
1 Whole black truffle in real truffle juice by Forest Garden
700g mixed mushrooms (I used swiss brown, oyster, shitake and button mushrooms) sliced
Pinch of fleur de sel sea salt by Salt Odyssey
1 x large garlic clove
70g salted butter
Zest of 1 whole Lemon
Thyme 3 springs
Drizzle of Ladi Biosas extra virgin olive oil to finish
Method
Melt the butter in pan with 1 clove of garlic crushed. Add mushroom and leaves from 1 sprig of thyme and a pinch of sea salt. Cook 2 to 3 minutes until nicely brown. Once all the mushrooms have been cooked place aside until they need to be assembled.
To prepare the ricotta, place 500 grams in a bowl with lemon zest and mix until all combined. Set aside.
Plating
Spread ricotta mixture over each toasted crumpet.
Divide mushrooms between the three crumpets then sprinkle leaves from 2 sprigs of thyme on each.
Then shave the black truffle over each crumpet and add a little of the truffle juice for extra flavour.
Finish it off with a drizzle of organic ultra-premium first harvest extra virgin olive oil by Ladi Biosas.
Buon Appetito and Kali Orexi!
