Most Aussies are mushroom maniacs, and I’m one of them.
Here’s a recipe that I love, it’s from is from Australian Mushrooms Growers. There are heaps of good recipes on that site.
The raw ingredients
Easy Baked Mushrooms With Ricotta Omelettes
SERVES: 2 COOKS IN: 20 MINUTES
olive oil cooking spray
250g button mushrooms
1 lemon, rind finely grated, juiced
2 eggs, separated
125g piece fresh ricotta, crumbled
3 tbs chopped chives
2 tbs finely grated parmesan
Salt and pepper, to taste
Crème fraiche & baby spinach leaves, to serve
1. Preheat oven and large non-stick roasting pan to 230°C fan-forced. Add the mushrooms to the hot pan, spray with olive oil and drizzle over the lemon juice. Season with salt and pepper, shake to coat the mushrooms. Roast 10-15 minutes until mushrooms are tender.
2. Mix egg yolks, ricotta, chives, parmesan, lemon rind and salt and pepper together with a fork. Use a hand mixer to whisk the egg whites to stiff peaks then gently fold into the egg yolks mixture.
3. Heat a large non-stick, oven-proof frying pan over medium-low heat. Spray the pan with oil and place four lightly greased egg rings in the pan. Spoon 2 tablespoons mixture into each ring and cook for 3 minutes. Transfer the pan to the oven and bake a further 5 minutes or until puffed and light golden on top.
4. To serve, place 2 omelettes on each plate. Top with a dollop of crème fraiche, spinach and serve with mushrooms.
Mushrooms baked with lemon taste fantastic! The lemon juice burnt all over the bottom of the tin, I’ll use baking paper next time.
I don’t have a frying pan that can go into the oven and made a mess trying to flip them. I also forgot to grease the rings- oops.
I did manage to transfer some omelettes in rings from the frying pan to the roasting pan.
Didn’t have chives which was a shame, nor creme fraiche!
Next time I might make these with my usual ricotta pancakes as I think that would work well and no whisking of egg whites involved.
Mushrooms ready to roast
Eggs yolks, ricotta etc
Egg whites with yolk mixture gently folded in
Off to a good start with the omelettes
But disaster struck as I couldn’t bake them in the oven in this frying pan, tried to flip them in the pan but….
They worked fine as small round omelettes in the pan though.
I did manage to transfer these omelettes from pan to tin and bake them in the oven.
They did taste great, all’s well that ends well.