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
Technique: Mixed media
Dish Type: First courses and starters
Price: € € €
Also Prepare a recipe for a Cold Chocolate Cake With Cream And Cookies
HOW TO MAKE ASSORTED MUSHROOM, ONION AND RICOTTA CAKE
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.
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.
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.
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.
Reserve some whole mushrooms to decorate and add the rest to the cheese preparation, with the onion sofrito. Salt and pepper and mix.
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.
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.
Unmold the cake when it is tempered. Garnish with the reserved mushrooms and washed herbs, and serve.
Make this recipe in individual molds, you will look like a movie when you present them on the table.