We're now officially over half way through winter and we are easing the winter bite with delicious dishes like this mushroom ricotta galette.
Lockdown has challenged me to be more creative in the kitchen and instead of rehashing the same old favourites we have been experimenting with some new recipes. We have created some new family favourites in the process. The wonderful recipes (like this one), sent to us by The South African Mushroom Farmers' Association has helped us be more adventurous.
I'll let you in on a little secret... Lexi hasn't been playing outdoors as much as usual this winter. In fact, she has been watching far more tv than she should. That's proven to be a good thing in this instance, because she came to me with some incredible mushroom facts. For example, did you know there is an entire genus of mushrooms, found all over the world, that tastes like fried chicken. It's even referred to as the "chicken of the woods." It is most commonly found in eastern North America and is bright orange. It sort of look like a tasty piece of fried buffalo chicken.
More importantly, she discovered the health benefits of eating mushrooms for herself. Our bodies are hardwired for mushroom nutrition. A lot of what our bodies naturally lack is found in an easily digestible form in mushrooms. They contain disease-fighting properties, antioxidants, and a whole gamut of important nutrients. They even contain copper, a mineral that is vital to our survival that we cannot produce on our own.
Mushroom Ricotta Galette
Armed with her newfound knowledge of mushrooms, Lexi was very excited to help me in the kitchen. Together we made this delicious mushroom ricotta galette.
This stunning rustic pie is wonderful addition to your tea table, but can also be served as a light meal main course with a green side salad. The recipe serves 2, so we doubled it and served it for lunch.
3 Tbs olive oil
500 g mixed mushrooms (brown, portabellini, button)
3 sprigs thyme, woody stalks discarded
salt & pepper
500g short crust pastry, thawed
250g ricotta cheese
1/3 cup finely grated parmesan cheese
1 tablespoon lemon rind
2 leeks, thinly sliced
In a large wide pan, heat the oil and fry the mushrooms & thyme until the mushrooms and golden and soft.
Season with salt & pepper and set aside.
On a large baking sheet lined with non-stick baking paper, unroll the pastry.
Spread the base with ricotta, leaving a 5 cm border on the sides.
Cover with parmesan cheese and lemon ride, then arrange the fried mushrooms and sliced leeks on top.
Fold the edges over to form a rustic pie (oval or round or whatever shape you prefer).
Bake in a preheated oven at 200 degrees celsius for 25-30 minutes or golden brown and cooked.
Slice and serve hot.
You can find more of the wonderful, winter recipes sent to us by The South African Mushroom Farmers' Association HERE.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers' Association. The South African Mushroom Farmers' Association provided me with this recipes and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I'm crazy about mushrooms, and want to shout it from the rooftops anyway.