Ingredients
Ricotta
- 3 ½ c (875 ml) whole milk
- ½ tsp (2 ml) kosher salt
- ½ c (125 ml) whipping cream
- 3 tbsp (45 ml) lemon juice
Hazelnut & Garlic Butter
- ⅓ c (75ml) unsalted butter
- 4 garlic cloves
- ¼ c (60ml) skinned, roasted hazelnuts
Roasted Pork
- 2 pork tenderloins, about 1 lb (454 g) each
- ½ tsp (2 ml) coarse ground black pepper
- ⅓ c (75 ml) unsalted butter
- 1 dried chili de arbol or other hot, dried chili, crumbled
- 4 garlic cloves, minced
- 1 tsp (5 ml) chopped fresh dill
- 2 tsp (10 ml) lemon zest
- 2 tbsp (30 ml) grapeseed oil, divided
Mushrooms
- 8 oz (227 g) crimini mushrooms, trimmed and cut in half
- 2 large portabella mushrooms, dark gills scraped away, caps cut into 8 wedges
- 4 oz oyster mushrooms, trimmed and separated
- 2 tbsp (30 ml) dry white wine
- 7 oz shiitake mushrooms, trimmed
Directions
Ricotta
- Start recipe by making fresh ricotta. Set a large sieve over a deep bowl. Line sieve with 2 layers of cheesecloth. Set aside.
- Pour milk and cream into a large stainless steel pot and stir in salt. Place pot over a medium heat and, while stirring occasionally to prevent from scorching, bring to a full boil, about 190°F (88°C). Remove pot from heat and stir in lemon juice. Allow the mixture to stand, undisturbed, for 5 minutes. During this time, milk mixture will separate into curds and whey.
- Gently ladle mixture into cheesecloth-lined sieve and allow it to drain into bowl at room temperature for at least 30 minutes and no longer than 1 hour, discard any liquid that collects in bowl. Ricotta will firm as it cools; so don’t judge its final texture by how it looks in the sieve. Transfer ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. Ricotta will keep refrigerated for 4 days.
Hazelnut & Garlic Butter
- For hazelnut and garlic butter, place butter in a small saucepan over medium heat and cook until milk solids in bottom of pan begin to brown. Immediately transfer browned butter to a food processor and add hazelnuts and garlic. Process until hazelnuts are finely chopped. Pour butter into a resalable container and refrigerate until firm.
Roasted Pork
- Preheat oven to 425°F (220°C).
- In a small bowl, stir together lemon zest, coarse ground black pepper, dried chili and dill until well combined. Set aside. Heat 1 Tbsp (15 ml) oil in a large ovenproof frying pan over medium-high heat. Season pork tenderloins generously with salt and pepper. Sear pork tenderloins until browned all over, about 1 to 2 minutes per side.
- Transfer pork to oven and roast until cooked through, about 25 to 30 minutes. Transfer pork to a cutting board and let rest while cooking mushrooms.
Mushrooms
- Heat remaining 1 Tbsp (15 ml) oil in another large frying pan over medium heat.
- Add hazelnut and garlic butter and allow to melt slightly before adding mushrooms.
- Sauté mushrooms until tender, about 8 minutes.
- Add wine and continue to cook until liquid has evaporated, about 4 minutes.
- Season to taste with salt and pepper.
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