Foraged Mushroom Whipped Beet Ricotta Bruschetta​
Culinary Corner » Foraged Mushroom Whipped Beet Ricotta Bruschetta​
DifficultyIntermediate
ShareTweetSaveBigOven
Foraged Mushroom Beet Bruschetta
Yields2 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
 1 lb mushrooms (e.g. maitake, shiitake, cremini, oyster, button, etc., cleaned, rinsed and cut into bite-size pieces)
 2 tbsp low sodium soy sauce​
 2 tbsp olive oil ​
 1 tbsp balsamic vinegar ​
 2 tsp fresh thyme leaves​
 ½ tsp black pepper (freshly ground)​
 ½ tsp kosher salt​
 ½ tsp French’s honey Dijon mustard​
 1 small roasted beet​
 1 cup ricotta cheese​
 2 slices of 1/2 in thick sliced ciabatta​
 Fresh chopped chives for garnish​
 (Optional chef tip) a poached egg would add another flavorful add on ​
1

Preheat your sous vide water bath to 80°C (176°F).​

2

In a bowl, combine the mushrooms with soy sauce, olive oil, balsamic vinegar, thyme, salt and pepper then toss to coat evenly. Place the mushroom mixture in the bag and seal using a vacuum sealer.​

3

Lower the bagged mushrooms into the water bath and Sous vide for 30 minutes.​

4

Separate the sous vide mushrooms from the mushroom stock.​

5

Add 1/2 tsp honey Dijon mustard to form a vinaigrette. ​

6

Roast puree and cool one beet.​

7

Using a whisk whip beet puree into ricotta and season to taste.​

8

Drizzle 2 slices of ciabatta with garlic oil and grill on both sides.​

9

Spread 1 TBSP of whipped beet ricotta to the grilled ciabatta and top with sous vide mushrooms. ​

10

Finish with a drizzle of sous vide mushroom vinaigrette and finely chopped chives.

11

(Optional chef tip) a poached egg would add another flavorful add on!

 

ARE YOU LOOKING TO SOURCE NEW FOOD PRODUCTS FOR YOUR BUSINESS? LET'S CONNECT!

 

Category

Ingredients

 1 lb mushrooms (e.g. maitake, shiitake, cremini, oyster, button, etc., cleaned, rinsed and cut into bite-size pieces)
 2 tbsp low sodium soy sauce​
 2 tbsp olive oil ​
 1 tbsp balsamic vinegar ​
 2 tsp fresh thyme leaves​
 ½ tsp black pepper (freshly ground)​
 ½ tsp kosher salt​
 ½ tsp French’s honey Dijon mustard​
 1 small roasted beet​
 1 cup ricotta cheese​
 2 slices of 1/2 in thick sliced ciabatta​
 Fresh chopped chives for garnish​
 (Optional chef tip) a poached egg would add another flavorful add on ​

Directions

1

Preheat your sous vide water bath to 80°C (176°F).​

2

In a bowl, combine the mushrooms with soy sauce, olive oil, balsamic vinegar, thyme, salt and pepper then toss to coat evenly. Place the mushroom mixture in the bag and seal using a vacuum sealer.​

3

Lower the bagged mushrooms into the water bath and Sous vide for 30 minutes.​

4

Separate the sous vide mushrooms from the mushroom stock.​

5

Add 1/2 tsp honey Dijon mustard to form a vinaigrette. ​

6

Roast puree and cool one beet.​

7

Using a whisk whip beet puree into ricotta and season to taste.​

8

Drizzle 2 slices of ciabatta with garlic oil and grill on both sides.​

9

Spread 1 TBSP of whipped beet ricotta to the grilled ciabatta and top with sous vide mushrooms. ​

10

Finish with a drizzle of sous vide mushroom vinaigrette and finely chopped chives.

11

(Optional chef tip) a poached egg would add another flavorful add on!

Foraged Mushroom Whipped Beet Ricotta Bruschetta​
IngredientsDirections