I’m so excited to share this recipe with you because it’s all about my favorite subject: snacking WITH a dose of PBS’s new show, Food – Delicious Science. Have you been tuning in? I’m so into this show because it combines my two favorite things to talk about: nerdy food knowledge and, well, food. The last episode in this season is all about BODY and how certain foods affect are bodies. My favorite bit was about how mushrooms can be a large source of Vitamin D. Two factors play into whether mushrooms are in fact packed with Vitamin D: how they’re prepared and if they were exposed to sunlight. I think that part is particularly fascinating since our own bodies create Vitamin D in the sunlight so the fact that we could simply put mushrooms in the sun and that vitamin can transfer to us during consumption is really REALLY cool.
Another good thing about mushrooms is their intense umami flavor that I love so much. Umami can come from all sorts of things but one ingredient that is quintessentially savory are mushrooms. The earthiness from them is so satisfying. In this instance, I paired them with a bit of whipped ricotta. If you’ve never had whipped ricotta, you’re in for a treat because it is SO good. You basically take ricotta and add some olive oil to it and blend it until very very smooth. It will take a bit to get to that point but once it is, it will be delicious and you’ll want to pair it with everything.
I like my mushrooms simple. I used the classic combo of Italian parsley, lemon juice and crushed red pepper. It’s a fresh combination of flavors that goes so well with the woodsy, earthy mushrooms.
About Food – Delicious Science
Food – Delicious Science is the scientific story of the food on your plate. Michael Mosley and James Wong present a celebration of the physics, chemistry and biology that lies hidden inside every bite. The third episode airs Wednesday, May 31 at 10:00pm | Check local listings
Mushroom Toast with Whipped Ricotta
- Whipped Ricotta:
- 1 cup ricotta
- 3 tablespoons olive oil
- Zest from 1/4 of a lemon
- Pinch of salt, more to taste
- 2 teaspoons olive oil
- 1/2 pound mushrooms of choice (I used a medley of shiitake, cremini and oyster mushrooms)
- Juice from 1/2 lemon
- 1 garlic clove, minced
- 2 tablespoons minced Italian parsley
- Pinch of crushed red pepper
- Salt, to taste
- For Assembly:
- Bread of choice (I used a baguette)
- In a high powered blender, add the ricotta, olive oil, lemon zest and a few pinches of salt. Pulse until very smooth, scraping down the sides as needed. This took about 5 minutes to get to the right consistency. It should be silky smooth so feel free to let your blender run for a few minutes. Give it a taste and adjust the salt to your liking.
- In a medium skillet, set over medium heat, add the olive oil. When warmed, add the mushrooms and lemon juice. Cook until softened, stirring and moving them every so often. Add the garlic clove, Italian parsley, crushed red pepper and a few pinches of salt. Mix again and cook for an additional minute or so. Give it a taste and adjust the salt and any seasoning to your liking.
- To assemble, toast the bread and add a few teaspoons of the whipped ricotta. Top with a tablespoon of the mushroom mixture. Repeat until you’ve assembled all of the mushroom toasts.
Yield: Serves 4 to 6 (as an appetizer)
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.