Brunching: Ricotta and Mushroom 'Bacon' With Honey and Chilli on Sourdough
Monday, March 31, 2014
Well, I believe we all deserve delicious lunches/brunches, whatever the length. Whatever restraints that are keeping you're hands tied behind your back (possibly literally) or dragging you away from that white table cloth and water in a wine glass, 'Brunching', my weekly dose of extremely simple, extremly delicious l(br)unch recipes will help you achieve ultimate brunch satisfaction in no-time.
This week, I had something truly delicious. When I instagrammed the picture, I got a message almost immediately from my best friend, who recently became kosher (AKA bacon is a no no). The message said, "Manu, WHAT is mushroom bacon?!" I could hear the urgency and withdrawal symptoms behind those words. I'm sure you're wondering too. Well, it's nothing epiphanic, but it's really delicious and if I may say so myself, plays the protein role well. You could say it's bacon's understudy.
The 'Brunching' part of this dish is that you can get you're mushrooms in the oven and run off for 40 minutes or so to do whatever if it is that makes you the leisure-less lady that you are. You can also skip the other components of this dish (although I'd try it once in your life) and use the mushroom 'bacon' somewhere else.
YOU WILL NEED:
1 PACK SHIITAKE MUSHROOMS (WASHED, DRIED, STEMS REMOVED)
SALT AND PEPPER
UMAMI DUST (OPTIONAL)
2 TSP LEMON JUICE
1/2 TSP PAPRIKA
2-3 TBSP RICOTTA CHESE
1 TBSP HONEY
1/2 TSP DRIED CHILLI FLAKES
CHOPPED FRESH PARSLEY
1-2 PIECES SOURDOUGH (OR YOUR CHOICE OF) BREAD
Pre-heat the oven to 225C or 435F.
Thoroughly cover the mushrooms with a tablespoon of olive oil, a pinch of salt and pepper, umami dust, lemon juice and paprika.
Place the mushrooms on a baking tray with parchment paper. Roast for 40 minutes to one hour. You may need to turn them in between depending on your oven. (For an added crispiness, you may turn the grill/broiler on at the end for a minute or two).
Once the mushrooms are done, toast the bread. Generously spread your ricotta. Drizzle with a little bit of the honey, a pinch of salt and pepper and a little bit of chilli flakes. Top the ricotta with the now-awesome mushroom bacon. Drizzle more honey over the mushrooms, along with more chilli flakes and salt and pepper to your taste. Sprinkle with lots of fresh parsley.