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Mushroom and Ricotta Bruschetta

Mushroom and ricotta bruschetta is a great combination of creamy fresh ricotta and perfectly cooked mushrooms. What you are definitely going to get out of this recipe is how to make proper bruschetta and my umami packed porcini powder, I guarantee that this is going to be a new ingredient you are going to use, not only for this dish but any dish. Remember that bruschetta refers to the bread and everything else is just a topping. Once you learn the technique of making bruschetta you can get creative with the toppings.


Recipe by Mark Calaminici | Food Loves Company

Serves 2


500g fresh ricotta cheese

Extra virgin olive oil

3 tbsp fresh parsley, finely chopped

Zest of half a lemon

Salt, to taste

Freshly cracked pepper, to taste

450g mixed mushrooms, your choice

2 tbsp unsalted butter

2 tbsp fresh thyme

4 cloves of garlic, thinly sliced or chopped, save one clove

Calabrian chili, finely chopped, to taste, optional

2 tbsp of white wine or stock (any type)

1 tbsp porcini powder

4 medium sized slices sourdough bread


1. To make the procini powder place a package of dried porcini mushrooms into a food processor or spice grinder and grind until you achieve a powder like consistency. You may have to sieve through a mesh strainer to get rid of any left behind larger pieces of porcini.

2. Heat a large pan over high heat. Add mushrooms and let cook, undisturbed. After about 5 minutes give a stir and depending on how brown they are leave again for another 5 minutes, undisturbed. Once mushroom have started to brown, add butter, theyme, garlic, chili, porcini powder, season with salt and freshly cracked pepper and deglaze with white wine. Bring heat down to medium and continue to cook reduce. Once you are happy with the mushroom add 1 tbsp parsley and mix to incorporate. Remove mushrooms and set aside.

3. In a large bowl, add ricotta. Drizzle a little bit of extra virgin olive oil, 2 tbsp of parsley, lemon zest and season with salt and freshly cracked pepper. Mix with a fork or spatula to incorporate ingredients. set aside.

4. Heat a large griddle pan and toast your bread slices. You essentially want to get some grill marks on the bread (char). Once toasted remove and rub toasted bread with the fresh garlic clove. Drizzle extra virgin olive oil onto the bread and finish with some flakey salt.

5. Place the slices of bruschetta on a board and divide ricotta and spread on the slices of bread. Divide mushroom mixture on top of the bread. Garnish with a drizzle of extra virgin olive oil, fresh parsley, flakey salt or freshly cracked pepper. Enjoy!

Until next time, ciao!


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