Day 5: Wild-Mushroom, Celery, & Whipped Ricotta Toast
I absolutely love going to the market. Seeing all the fresh vegetables, fruit, and talking with the people who grew it…it’s the perfect opportunity to connect with the distinct terroir of the region. And, the perfect opportunity to part with a good chunk of your paycheck (in the name of sustainability ofc). I have an obsession with eating in season. Tomatoes in winter? I scoff (eat heirloom tomatoes in August and you’ll be right with me). But, when the markets are all boarded up, I must peruse through the nearly-too-perfect produce from the grocery store. Everything is blemish free with food of the like the exact same size. This all goes to say, in the dead of winter- I longingly look to market day like a mourning widow. Well, I just so happened to have stumbled across a winter market. 🍄 You’ll never guess what I discovered.
The Breakdown: A delicate sauteé of beech mushrooms & celery basted with garlic, and hardy herbs placed upon a bed of whipped ricotta atop a fresh slice of toasted artisan bread. This dish is complemented by scalloped King Oyster mushrooms, and balanced with a hint of lemon & fresh cracked black pepper.
What You’ll Need:
- Beech, King Oyster Mushrooms (1/2 lb. total)
- Celery (3 stalks)
- Ricotta
- Country/artisan loaf
- Garlic (2 cloves)
- Fresh thyme & rosemary
- Cultured butter (1 tbsp.)
- Lemon
- Evoo
- S+P
Step 1: Inspect, Rip, Score.
You’ll start with the mushrooms. Inspect to see if there’s any visible dirt. If so, wipe off with a paper towel. Avoid washing, as they’ll take an extended period to brown. I ripped the beech mushrooms apart myself (~1/2 in. chunks). For the King Oyster, I separated the head from the stem, sliced the head and cut the stem into (~1 in.) pieces that resemble scallops (see photo). I scored the top and set aside. At this time, peel & slice the celery, grab 2 cloves of garlic (peel), herbs, and butter.
Step 2: Oil, Sizzle, Oil, Sizzle.
Next, grab two sautée pans- and place over medium heat. Once hot, drop a good glug of evoo in each. Add the beech mushrooms & celery to one, a touch of salt, and give it a good stir. In the other, you’ll add the king oyster mushrooms (scored side down). Give them a good pat to make sure they have sufficient contact with the heat. Keep sauteéing the beech/celery mix, and turn the oyster mushrooms over when completely golden brown (after 2 min. or so).
Step 2.5: Toast & Whip.
This dish comes together fast. So much so, you might forget about toasting the bread until you’re chomping at the bit to taste the mushrooms. Slice & toast in advance, and you’ll keep your inner hanger in check (thank me later). Oh, and now’s a good time to whip the ricotta.
Step 3: Baste, Aromatize, & Plate.
Ahh, the final step! Throw the butter along with the garlic and herbs into beech/celery mix, and do a few final pan flips. By this time, your countershrooms should be done, and you’re ready to throw it all together. Spoon some ricotta over the toast, and dress the mushrooms up however you like. Finish with lemon juice, fresh cracked black pepper, & if you’re feeling fancy…a piquant drizzle of evoo.
This dish has been rated a 10/10 by a secret panel of judges. I’ll be happy to make it for anyone that walks my way.
That’s all for today,
✌️ Lil
