Ingredients
Whipped ricotta
- 2 cups whole-milk ricotta (15 to 16 ounces)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Zest of ½ lemon
- ½ teaspoon kosher salt
- Black pepper
Charred mushrooms
- 1 pound mixed mushrooms (cremini, shiitake, oyster, maitake), torn or sliced into 1-inch pieces
- 2 tablespoons high heat, neutral cooking oil, more as needed
- ¾ teaspoon kosher salt
- Black pepper
- 1 teaspoon lemon juice
- To serve
- Flaky salt
- Chive blossoms (optional)
- Good olive oil for drizzling
- Toasted sliced baguette or seedy crackers
Instructions
- Blitz the ricotta, olive oil, lemon juice, lemon zest, salt, and pepper in a food processor for 60 to 90 seconds, scraping down the sides, until smooth and airy. Transfer to a serving bowl, cover, refrigerate at least 1 hour and up to 24 hours. Pull from the fridge 15 minutes before plating with mushrooms.
- Heat 2 tablespoons oil in a large cast-iron or stainless skillet over high heat until shimmering and almost smoking.
- Add mushrooms in a single layer (work in batches, adding more oil as needed). Season with salt and pepper. Cook undisturbed 3 to 4 minutes until deeply browned. Toss and continue cooking 4 to 5 minutes until charred and tender. Allow the mushrooms to rest for at least 30 minutes before plating the mushrooms with ricotta.
- Stir the ricotta and swoosh across the bowl. Pile mushrooms in the center. Drizzle with olive oil, scatter flaky salt and chive blossoms. Serve with toasted bread or crackers.