Cooking Instructions
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Step 1
Transfer the
Dried Morel Mushrooms (6)
and
Dried Porcini Mushrooms (15 g)
to a medium bowl and add half a cup of
Water (120 mL)
. Let the mushrooms soak in the water for 30 minutes.
Step 2
Add a splash of
Olive Oil (as needed)
to a large non-stick pan together with the
Fresh Thyme (10 sprigs)
,
Onion (1)
, and
Garlic (2 cloves)
. Season with a little pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 3
Cook them gently for 5 minutes until the onion is translucent. Stir regularly. Brush and clean the
White Mushrooms (10)
and chop them into bite-size chunks. Add them to the pan.
Step 4
Stir the mushrooms and onion and fry them for 3 minutes. Then add the soaked mushrooms, the soaking liquid and the
Dry White Wine (60 mL)
.
Step 5
Stir well again and put a lid on the pan. Let the mushrooms simmer and cook in the liquid for 6 to 8 minutes. Then add the
Ricotta Cheese (30 g)
.
Step 6
Stir the mushrooms well and turn the heat lower. Check the seasoning and add extra pepper or salt to taste if necessary. Add more ricotta to taste if you want it extra creamy. Sprinkle with grated
Parmesan Cheese (6 g)
. Enjoy!
