Ricotta and Oyster Mushroom Bundles
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Ricotta and Oyster Mushroom Bundles
Ingredients (for 8 servings)
500 g baby oyster mushroom caps (small-sized young oyster mushrooms), 5 tbsp olive oil, 1 tbsp salt, 1 pinch of freshly ground black pepper, 5 tbsp fresh coriander leaves, 300 g ricotta cheese, two portions of ready-made puff pastry (2 × 275 g), or those who have time can also use homemade puff pastry
Preparation
Baby oyster mushrooms are not yet mature for picking, hence they are young and crisp, making them advantageous for use in ragout, soups, or even as fillings for pastries without the need for chopping. Place the olive oil and whole oyster mushroom caps in a deep skillet and sauté over high heat until the mushrooms are nicely browned. Remove the skillet from the heat, then season the mushrooms with salt and pepper. Add the chopped coriander and ricotta cheese. Cut the ready-made puff pastry into 6×6 cm squares, and place a small spoonful of the filling in the center. Fold the corners diagonally to create bundles. Arrange the bundles on a greased baking sheet and bake in a preheated oven at 180°C for 13-15 minutes.
