I am loving the opportunities that the restrictions of COVID are offering us right now. I am also very keen to help small businesses, especially when they have had their livelihood threatened by the restaurant industry being decimated by the isolation rules. I am trying to buy take away at places in my neighborhood as often as possible and I am seeing lots of work through social media with ideas to assist businesses stay afloat with our help. We need to get on board where we can or there will literally be no restaurants to dine at once this thing is over!
SO...when I saw The Mushroom Guys on Instagram putting a call out I was there! This is a business that traditionally only supplies the restaurant industry. So of course they have been hit hard...and let's be honest, those mushrooms just keep growing! I was more than happy to go and buy some. This chance has never been on offer before and despite the long drive (in Perth distances!!) to pick them up, it was an outing...hahahaha and I had these amazing mushrooms later to play with! Watch out for a few more recipes starring this amazing produce! Thanks to the fun guys at The Mushroom Guys. (Yes that is a dad joke~ you're welcome!)
Go and get some if you are Perth based. Share them around, the carton sizes are very generous.
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- 1-2 Slices toast per serving
- 40 Grams Parmesan cubed
- 1 lemon, zest only, finely grated
- 1 Garlic Cloves
- Pink Salt Flakes as needed throughout BUY
- freshly cracked black pepper to taste
- 250 Grams Fresh Ricotta Cheese or purchased Recipe
- 70 Grams Butter BUY
- a few young kale leaves, stalks removed
- 1 Handful mixed mushrooms, per serving
- few sprigs fresh thyme
Prepare your toast as you like it and set aside. We like thick country style slices for this recipe, sourdough preferably, or ciabatta.
Place parmesan, lemon zest, garlic and a pinch of salt into the Thermomix bowl and mill 10 sec/speed 8. Add pepper to taste and ricotta. Stir to combine 3 sec/speed 0.5. Set aside.
Meanwhile heat the butter in a heavy based frying pan and saute the kale. Remove from the pan once softened and set aside.
Add mushrooms to the butter, adding more if needed and toss them gently until turning golden brown and slightly crisping up. Add the kale back in, with a good pinch pink salt and some more pepper. Add two or three thyme sprigs and turn off the heat.
To assemble, spread the toast with ricotta mixture, top with the mushrooms and kale and garnish with more thyme leaves.
Serve immediately with or without a runny yolked egg on top!