As mentioned earlier, I am now selling our mushrooms at the new Countryside Farmer's Market, just 5 minutes from our home (which is very convenient for me!). Besides the beautiful shiitake and blue oyster mushrooms I bring to sell, I am also offering our mushroom dip and my latest new recipe, Mushrooms and Ricotta in Puff Pastry. When I was baking some to take to market last week, I was inspired to take photos during the process and present them with the recipe here:
1/3 cup chives or garlic greens, chopped
1 small onion, diced
2 tbsp. olive or canola oil
1 1/2 lbs. mushrooms, chopped (I used a mix of shiitakes and blue oyster)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 454 gm. package ricotta cheese
1 450 gm. package frozen butter puff pastry (2 sheets)
Saute the onions in the oil for 5 minutes, add mushrooms, salt and pepper and cook another 5 minutes. Remove from heat and allow to cool. Mix together 1 egg and ricotta.
Fold in mushrooms and chives. Lay sheet of pastry out on a sheet of parchment and mark into thirds. Slit into 1 inch diagonal strips, cutting not quite to the centre section.
Place half of the filling in the centre section. Brush outside thirds with beaten egg.
Fold over alternating sides and pinch together bottom and top.
Repeat with other sheet. Brush tops with remaining beaten egg.
Place on baking sheet and bake approximately 45 minutes at 375 degrees, or until tops are golden brown.
This is fabulous sliced as an appetizer, (warm or cold) or as a meal with a nice salad and a cold beverage on those hot summer nights. You can even make it ahead and freeze, then bring it out when you have unexpected company, or don't want to heat up the kitchen by using your oven.
Let me know what you think of it when you make it yourself. If you'd rather have me make it for you, come see me at either the Inglewood Farmers' Market or the Countryside Farmers' Market some time this summer! I will be taking orders ahead of market days, so I can bring them freshly made for you to enjoy... Bon Appetit!