Table Magazine
Food is our common ground, a universal experience.

Recipes by Table Magazine

A collection of recipes by Table Magazine and contributors from around the world.

Black Trumpet Mushrooms w/ Smoked Garlic + Ricotta

Black Trumpet Mushrooms are available in the autumn, but you can substitute these with any mushrooms available that have a deep, earthy flavour.

trumpet mushrooms smoked garlic ricotta.jpg

Mushroom Ingredients + Instructions

serves 2 or 4 as a starter

500g trumpet mushrooms, cleaned
25g butter
2 cloves smoked garlic, microplaned
Salt and pepper to taste

Melt butter in skillet, add garlic to get some colour, add mushrooms and saute gently until softened, season

Ricotta Ingredients + Instructions

It's really easy and incredibly satisfying to make your own ricotta. The only tool you need is a thermometer. You can even try experimenting with different infusions!

1 Litre whole milk
115 g cream
45 g lemon juice
Pinch salt

Bring milk and cream to 90-95 degrees celsius, whisk in lemon juice to combine quickly, add salt.  Cover with cling film for 10 minutes.  Strain into cheesecloth and let sit for 24 hours.  

Crumble ricotta over warm mushrooms and serve immediately.

Photography by Ola O Smit
Styling and plates by Ana Kerin of Kana London
Recipe by Sherri Dymond