Ricotta & Mushroom Pie
There are few things I love more than mushrooms, fresh ricotta, and pastry. So when you put them all together, I tend to lose my words because I can only focus on one glorious ingredient at once... huh? You're hungry?
Easy peasy, no fuss, delicious. This is the sort of dish that tastes like it took a lot longer to prepare than it actually does. Perfect for a quick lunch, or for dinner with some fresh greens. You'll have this pie on the on the table within an hour (prep and bake time included). Enjoy!
Mushroom and Ricotta Pie One small onion, chopped 3 tablespoons rice bran oil (or butter) 1 heaped cup of chopped mushrooms 400 grams ricotta 1 cup of roughly chopped rocket 1 sheet of puff pastry Egg wash (one whisked egg) Olive oil (or truffle oil) for drizzling
Preheat oven to 170 degrees C
In a large fry pan, heat the rice bran oil and sauté the onions until they look clear. Add the mushrooms and continue to sauté. once mushrooms have softened, Remove from heat and fold through ricotta and rocket with a good pinch of salt.
Spray a pie dish with oil. Place the sheet of puff pastry over the pie dish and press in to the bowl of the dish.
Spoon the ricotta filling into the pastry and spread evenly.
Pull the corners of the pastry over the filling, and brush the top of the pastry and ricotta with egg wash.
Bake for 25 on 170 C minutes or until the pastry is golden brown.
Drizzle olive oil over the top to serve. I like to drizzle a little truffle oil, for a little extra indulgence.