Whipped Ricotta, Truffle Mushroom and Steak Toast

Ingredients

• 325 g smooth ricotta
• 1 tbsp extra-virgin olive oil (For the whipped ricotta)
• lemon zest (Zest to taste)
• 150 g oyster mushrooms (Torn or sliced; quantity estimated from the video description)
• 150 g brown mushrooms (Sliced; quantity estimated from the video description)
• 100 g shiitake mushrooms (Sliced; quantity estimated from the video description)
• 2 tbsp truffle oil (For frying the mushrooms; the source references @its.olio)
• 1 tbsp lemon juice (To finish the mushrooms; estimated)
• kosher salt (To taste)
• black pepper (To taste)
• 4 slices sourdough bread (Toasted)
• 340 g steak (Cooked to preference, rested and thinly sliced; quantity estimated)
• 4 cloves garlic (Thinly sliced and fried until golden; quantity estimated)
• 1 pear (Thinly sliced; quantity estimated)
• 30 g Parmesan cheese (Finely shaved or grated; quantity estimated)
• 5 g fresh truffle (Thinly shaved, optional garnish; quantity estimated)
• 30 g caviar (For topping; quantity estimated)
• 2 tbsp fresh chives (Finely snipped)

Steps

1. 1

   Prepare the whipped ricotta. Add the smooth ricotta, 1 tablespoon of extra-virgin olive oil and lemon zest to a food processor or blender. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust the lemon zest if desired.

2. 2

   Prepare the mushrooms by cleaning them with a brush or damp towel. Tear the oyster mushrooms and slice the brown and shiitake mushrooms into bite-size pieces so they cook evenly.

3. 3

   Heat the truffle oil in a large skillet over medium-high heat. Add the oyster, brown and shiitake mushrooms in a fairly even layer.

4. 4

   Fry the mushrooms for about 6–8 minutes, stirring occasionally, until they release their moisture and become browned at the edges. Season with salt and black pepper.

5. 5

   Finish the mushrooms with lemon juice. Toss well, then remove the skillet from the heat while the mushrooms are still hot and fragrant.

6. 6

   Cook the steak in a hot skillet or grill pan until browned and cooked to your preferred doneness. Transfer it to a board, rest for 5 minutes, and slice thinly across the grain.

7. 7

   Fry the sliced garlic in a small amount of oil over medium-low heat until pale golden and crisp. Remove it promptly so it does not burn, and drain on a paper towel.

8. 8

   Toast the sourdough slices until crisp and deeply golden on the outside but still sturdy enough to hold the toppings.

9. 9

   Spread each toast generously with the whipped ricotta, covering the surface from edge to edge.

10. 10

    Arrange the warm truffle mushrooms and sliced steak over the ricotta. Add the pear slices, Parmesan, fried garlic, shaved truffle and caviar.

11. 11

    Finish with fresh chives and serve immediately while the toast is crisp and the mushrooms are warm.

Notes

The post gives an exact quantity only for the ricotta and olive oil; quantities for the mushrooms and toppings are practical estimates. Assemble just before serving so the sourdough remains crisp. If fresh truffle is unavailable, use a small additional drizzle of truffle oil, taking care not to overpower the dish.

Nutrition per serving

• main
• breakfast
• brunch
• toast
• vegetarian-option
• steak
• truffle
• caviar