- 3 Ounces unsalted butter
- 1 Pound mushrooms, roughly chopped
- 2 mushrooms, roughly chopped
- shallots, finely chopped
- 1/4 Teaspoon salt
- Freshly ground black pepper
- 1 garlic clove, grated
- 1 sprig fresh rosemary, finely chopped
- 8 Ounces ricotta
Melt the butter in a sauté pan set over medium heat. Add the mushrooms and shallots and sauté until they begin to soften, about 3-4 minutes. Add salt and pepper, to taste. Add the garlic and rosemary, stir, and cook for 2 minutes. Strain the mixture through a sieve into a bowl and allow to cool.
Place the mixture in a food processor. Add the ricotta and blend until smooth. Taste, and adjust seasoning as required.
Transfer to a container with a lid and refrigerate for 30 minutes until set.