This is a total copycat recipe. As the saying goes though, imitation is the sincerest form of flattery. This dish is modelled on a mushroom bruschetta on the breakfast menu at Ricardo’s Cafe. Their website and location details can be found here.
Mrs. No Vowels and I are long time Ricardo’s fans and I’ve had this mushroom bruschetta there twice now. Part of its appeal is that it has mushrooms done two ways on it. My copycat version has buttery, garlicky portobellos, as well as very lightly cooked then pickled oyster mushrooms. Some smooth ricotta is flavoured up with lemon zest and mint and spread onto some crusty toasted bread. The dish is topped off with some simple smashed peas for sweetness and a great colour. My version is a pretty close comparison I think, but you can’t beat the version from Ricardo’s, so pop in if you can. Plus, they have cronuts. Need I say anymore?
PS – This is in no way a sponsored post, I just clearly love Ricardo’s.
I love the versatility of bruschetta (plus I know how to pronounce it now) you can easily have a few pieces for brekkie or lunch or just one sneaky slice for a delicious snack.
Look at those lacy gills in the oyster mushrooms. Absolutely beautiful!
I’m the first to admit that when cooked, oyster mushrooms can sometimes be a bit too ‘slimy’ for my liking. Pickling them like this gives them a beautiful texture and taste though. The red wine vinegar also gives them a gorgeous pink tinge. If you don’t want the pink tinge, than just use a white wine vinegar.
Use a shark knife to chop the mint into chunky pieces to stop bruising, better yet, use kitchen scissors.
You will need a soft and spreadable ricotta for this. Add the mint and lemon zest to it and season generously.
Do you like the old school scale that I am using? My digital one is in our Singapore stuff that is still in transit.
Portobellos have 3 best friends: butter, garlic and salt. So be generous! Leave the salting until the end though, as I once read that salt can draw too much moisture out of mushrooms as they cook.
Try and use a good quality, crusty bread. Something like a sourdough or ciabatta would be lovely.
I love how snow pea tendrils look and taste, but I used to have trouble finding them. No longer though as Coles has started selling a mixed lettuce pack that includes them…yay!
Once the peas have been reheated, mash them until they are all smashed and broken up.
Spread on your ricotta, then pile up with the mushrooms and the smashed peas.
Mushroom Bruschetta with Mushrooms Two Ways, Lemon and Mint Ricotta and Smashed Peas
Ingredients – Makes about 6 servings of bruschetta
- 75g of oyster mushrooms
- ¼ cup of extra virgin olive oil
- ¼ cup of red wine vinegar
- 250g tub of spreadable ricotta
- zest of 1 lemon
- 2 tbs of roughly chopped mint leaves
- ¾ cup of frozen peas
- 300g of Portobello mushrooms cut into thick slices
- 2 tbs of unsalted butter
- 2 cloves of smashed or finely chopped garlic
- 6 slices of crusty bread
- snow pea tendrils to garnish
- Trim off the ends of the oyster mushrooms and lightly brush off any dirt on them. In a medium sized saucepan, add the olive oil and vinegar and heat over a medium heat for about a minute or until it is just bubbling.
- Remove from the heat and then add the prepared oyster mushrooms to the saucepan with a pinch of salt. Set aside uncovered for ½ an hour, swirling the saucepan gently occasionally to evenly distribute the liquid over the mushrooms.
- Next, make the ricotta by mixing together the spreadable ricotta with the lemon zest and mint in a medium mixing bowl. Season generously with both salt and pepper and then cover and set aside in the fridge until needed.
- When the allocated pickling time for the oyster mushrooms is almost up, prepare the peas and Portobellos. To make the peas, add them to a small saucepan and heat over a low to medium heat until they are bright green and reheated. Alternatively, you could use the microwave to reheat them.
- Heat the butter and a small splash of olive oil in a large frying pan over a low to medium heat. Once the butter is bubbling, add the Portobello mushrooms and cook them, stirring occasionally for 3-4 minutes or until they are starting to soften. Then add the garlic and continue cooking for another 2 minutes or until the mushrooms are completely cooked and softened. Season generously with salt.
- Once the peas have been reheated, mash them until they are all smashed and broken up.
- To serve, toast the bread and then spread the ricotta onto it. Top with the still warm Portobello mushrooms and place a couple of pickled oyster mushrooms on each piece. Scatter the smashed peas over the bruschetta and then garnish with some snow pea tendrils and drizzle with a little extra virgin olive oil. Best served as soon as made.