Bruschetta with Winter Chanterelles and Lemon Ricotta
Winter chanterelles have a subtle yet rich flavour that takes centre stage in this simple bruschetta (but you can use any tasty fungi in this way). The freshness of the lemon-scented ricotta makes the perfect foil to the mushrooms, which are sautéed briefly in olive oil, with a little garlic and thyme to accentuate their wonderful forest flavour.
- Roughly 250g winter chanterelles
- 125g ricotta, drained
- Zest of ½ lemon
- 3 tablespoons freshly grated parmesan
- Salt and freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 1 fat clove garlic, sliced thinly
- 1 tablespoon fresh thyme leaves, picked
- 4–8 slices sourdough or other good bread
- Clean the mushrooms with a brush and damp kitchen paper, checking carefully inside the trumpets for any detritus. Trim the stems, tear any larger mushrooms in half and set aside.
- Put the ricotta into a small bowl and mash lightly to soften. Add the lemon zest, parmesan and season with salt and pepper to taste. Set aside.
- Set a large frying pan over medium heat and add 2 tablespoons of the olive oil, a pinch of the thyme leaves and the sliced garlic. Cook until the garlic is just beginning to turn pale gold, then add the chanterelles, toss them briefly in the garlicky oil and raise the heat. Fry the mushrooms for about 5 minutes until heated through and just on the point of wilting. Season with salt and pepper.
- While the mushrooms are frying, toast or griddle your slices of bread and spread with some of the ricotta mixture. Top with the mushrooms, scatter with the remaining thyme leaves and drizzle a little olive oil over each bruschetta. Serve immediately.
Recipe and photos by Otherwise for Wild Food UK