*The only special equipment necessary is a fine mesh strainer (or cheese cloth and a bowl) to make the ricotta.
1/2 gallon whole milk
½ cup heavy cream
¼ cup distilled white vinegar
1T Olive Oil
2 cups Blue Foot Mushrooms, cleaned with damp towel and sliced
2 garlic cloves, minced
Zest of ½ lemon
Fresh Thyme leaves
Kosher Salt to taste
1 slice rustic sourdough bread (like Sullivan Street’s Truccioni)
First make the ricotta…
Add the milk and cream to a heavy-bottomed sauce pot on medium heat. When it comes to a near-boil (80 degrees C), add the vinegar and stir. Leave on medium heat for about 10 minutes, until the curd (white cheese clumps) floats separately from the whey (yellow watery substance). Pour it through a fine mesh strainer (discarding the whey), and save the warm curds that remain in a bowl. Stir in kosher salt to taste and chill in the fridge. Recipe yields 2 extra cups, so you’ll have extra.
Sauté your mushrooms…
In a sauté pan, heat olive oil until hot. Add the mushrooms and cook, stirring every now and then, until they begin to brown in spots. (Don’t overcrowd pan or you’ll steam them instead of brown them.) Add the butter, garlic, lemon, thyme, and salt to taste, and stir until the garlic is fragrant and butter melted.
Assemble the tartine…
Toast bread. Smear with ricotta. Add mushrooms. Top with olive oil.
*Photographed by Alli Shepherd