Shapes:
Ingredients
- 3 tablespoons (45 grams) unsalted butter
- 1 small shallot, finely chopped
- 1½ pounds (680 grams) fresh mushrooms like cremini, or a variety of wild mushrooms, cleaned and sliced
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, minced
- ¼ cup (60 ml) dry vermouth, Madeira, sherry, or white wine (optional)
- 2 teaspoons stripped fresh thyme
- 4 ounces (115 grams) full-fat ricotta
- 1¾ ounces (50 grams) finely grated Parmigiano-Reggiano
- 1 ounce (30 grams) mascarpone
Directions
- In a Dutch oven or large sauté pan, melt the butter over medium heat. Add the shallot and cook until softened, about 3 minutes. Increase the heat to medium-high. Stir in the mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, 12 to 15 minutes. Season to taste with salt and pepper.
- Stir in the garlic and cook until fragrant, 30 seconds. Pour in the alcohol, if using, and reduce it completely, scraping up any browned bits from the bottom of the pan. Add the thyme and stir to combine. Turn off the heat and let cool completely.
- Combine the mushrooms, ricotta, Parmigiano-Reggiano, and mascarpone in the bowl of a food processor. Pulse in short bursts until the mushrooms are finely chopped but the mixture still has some texture. (Alternatively, finely chop the mushrooms and mix the ingredients together in a bowl.) Adjust the seasoning to taste.
- Transfer the filling to a bowl or piping bag and refrigerate until chilled, about 30 minutes, or until ready to use.