MUSHROOMS WITH GNUDI & PARMESAN SHORTBREAD
Des Harris
![](https://www.cuisine.co.nz/wp-content/uploads/2020/08/Cuisine-Magazine-Mushroom-With-Gnudi.jpg)
Serves
4Preparation
45 minsCook
20 minsIngredients
300g drained ricotta (I used Zany Zeus brand) | |
50g parmesan, finely grated, plus extra to serve | |
60g fine semolina, plus a little extra | |
2 size 6 egg yolks | |
dash of pure olive oil | |
2 cloves garlic, cut in half | |
1 large shallot, finely diced | |
300g shiitake mushrooms, stalks removed, large ones cut in half (I used mushrooms from Out of the Dark) | |
200g oyster mushrooms, large ones cut in half | |
25g butter | |
2 tablespoons finely chopped chives, to serve | |
parmesan shortbread, to serve | |
Society garlic flowers (or any other allium flowers; optional) | |
FOR THE PARMESAN SHORTBREAD | |
½ teaspoon finely chopped rosemary | |
100g all-purpose flour | |
100g parmesan, finely grated | |
100g butter, softened |
Instructions
1. | To make the ricotta gnudi, put the ricotta, parmesan, semolina and egg yolks in a food processor and blend till very smooth. Season well. |
2. | Take tablespoons of the mixture and roll into balls, then store on a bed of semolina in the fridge for at least an hour before cooking. |
3. | This recipe will make a few more than the 16 balls required, but they will keep in the fridge for 2 days. |
4. | Heat a frying pan and add a dash of pure olive oil. |
5. | Gently cook the garlic to infuse the oil. |
6. | When the cloves are browned take from the pan and discard before adding the shallots. |
7. | Cook the shallots until translucent, then add the shiitake mushrooms and a pinch of sea salt. |
8. | Fry gently together for a minute before adding the oyster mushrooms. |
9. | Bring a large saucepan of water to a gentle simmer. |
10. | Drop in the gnudi and simmer gently for 2 minutes until cooked through. |
11. | Remove with a slotted spoon and put onto a paper towel to drain. |
12. | Meanwhile add a dash of water to the mushroom pan to create some steam which will finish cooking the mushrooms and keep them from drying out. |
13. | When the water has evaporated, take the pan off the heat and stir in the butter to glaze the mushrooms. Adjust the seasoning. |
14. | Spoon the mushrooms onto warmed dinner plates then gently top each with four gnudi. |
15. | Finish the dish with finely grated parmesan, chives, garlic flowers and crumbled parmesan shortbread. |
16. | FOR THE PARMESAN SHORTBREAD |
17. | In a food processor blitz the rosemary into the flour. |
18. | Add the parmesan and butter and process to form a dough. |
19. | Roll into a cylinder, wrap in plastic wrap and chill. |
20. | Slice into 5mm pieces, put onto a lined baking tray and bake at 160°C for 20 minutes until golden. |
21. | Allow to cool before storing in an airtight container. |
Recipes and food styling Des Harris / Photography Tony Nyberg
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