People:5 Time:60 min Calories:390 Cal
Ingredients
- 600 g assorted seasonal mushrooms
- 300 g ricotta cheese or cottage cheese
- 200 ml liquid cream
- 4 eggs
- 1 onion
- 100 g butter
- fresh aromatic herbs to taste
- Pepper
- Salt
Season: Fall
Technique: Mixed media
Dish Type: First courses and starters
Price: € € €
Difficulty: Easy
Also Prepare a recipe for a Cold Chocolate Cake With Cream And Cookies
HOW TO MAKE ASSORTED MUSHROOM, ONION AND RICOTTA CAKE
Step 1
Remove the earthy base from the mushrooms and wash them quickly under running water, without letting them soak. Then, transfer them to a colander and let them drain. Chop up the largest ones.
Step 2
Put on the fire a pan with 2 tablespoons of butter and melt it. Add the mushrooms and sauté them until the water they release evaporates. Salt and pepper and reserve.
Step 3
Drain the ricotta or cottage cheese and arrange it in a bowl, along with the cream. Crack the eggs and add them; Mix with a fork or hand stirrers.
Step 4
Peel the onion and cut it into julienne strips. Melt the rest of the butter in another pan, add the onion and cook for about 7 minutes.
Step 5
Reserve some whole mushrooms to decorate and add the rest to the cheese preparation, with the onion sofrito. Salt and pepper and mix.
Step 6
Preheat the oven to 180 °. Line a round mold with parchment paper, letting it protrude around the edges, and fill it with the mushroom preparation.
Step 7
Cover the filling with the paper, folding the excess inwards, and bake for 30-40 minutes. Remove the paper and poke the center with a toothpick; if it comes out clean, you can remove it from the oven.
Step 8
Unmold the cake when it is tempered. Garnish with the reserved mushrooms and washed herbs, and serve.
The trick:
Make this recipe in individual molds, you will look like a movie when you present them on the table.