Assorted Mushroom, Onion And Ricotta Cake

1 Mins read

People:5 Time:60 min Calories:390 Cal


  •  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


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.

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