Orgy of Mushrooms  

Orgy of Mushrooms  

Method
Serves 1

 

Ricotta Gnocchi

Use a mouli grater to grate the ricotta onto a lightly floured bench, season with salt and white pepper and make a well in the centre. Mix the flour and finely grated parmesan and sprinkle over the ricotta. Crack the egg into the well.

Using a dough cutter, chop the ingredients into the ricotta to mix well then knead gently to make dough.

Roll out the dough on a floured bench to form a cylinder, cut the gnocchi to size and place on a floured tray.

Blanch the gnocchi in seasoned boiling water for 30 seconds to 1 minute after it floats to the surface.

Carefully remove the gnocchi from the water, place on a tray and coat with olive oil. Chill immediately. Portion to 150g serves.

Mushrooms

First, slice the king oyster into length way and scare. Stem off the small Swiss brown mushrooms and cut into small pieces.

Warm up the pan on medium heart with oil. Sauté king oyster mushroom and Swiss brown mushroom until golden brown colour.

Add white wine and reduce slightly. Add butter to make butter sauce. Make sure pan is not too hot; if the pan is too hot they will split.

Once butter completely melts and the sauce is thickens, check seasoning and add enoki mushroom and parsley.

To Serve

Warm up ricotta gnocchi, bring together with mushroom and sauce on top.

 


Local Ingredient: king oyster mushrooms and Swiss brown mushrooms

Wine pairing: Ochota Barrels ‘Slint Vineyard’ 2014 Chardonnay


 

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