Fire-Roasted Mushrooms With Ricotta Salata Recipe

Name: Fire-Roasted Mushrooms With Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mushrooms (a combination of chanterelle, portobello, cremini, and/or white mushrooms); 3 tablespoons olive oil; 1 tablespoon minced fresh thyme; 1 1/2 teaspoons sugar; 1/2 teaspoon kosher salt; 3 garlic cloves, grated; 1 shallot, grated; lemon zest from 1 lemon; 1 1/2 tablespoons red wine vinegar; 1 ounce (about 1/4 cup) ricotta salata, shaved

Servings: persons

2 pounds mushrooms (a combination of chanterelle, portobello, cremini, and/or white mushrooms)
3 tablespoons olive oil
1 tablespoon minced fresh thyme
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt
3 garlic cloves, grated
1 shallot, grated
lemon zest from 1 lemon
1 1/2 tablespoons red wine vinegar
1 ounce (about 1/4 cup) ricotta salata, shaved

1
Fire up a grill to medium-high. We'll use direct heat for this dish.
2
PREP THE MUSHROOMS Wash and dry the mushrooms.
3
Cut the mushrooms into uniform, just-beyond-bite-sized pieces. They'll shrink when you cook them.
4
In a bowl, combine the olive oil, the thyme, the sugar, the salt, the garlic, and the shallot.
5
MARINATE! Add the mushrooms and toss to coat. Allow the mushrooms to soak up the marinade for 5 minutes.
6
Place a grill basket for vegetables on the grill, and preheat it for 10 minutes before adding the mushrooms.
7
AND THEN GRILL Put the mushrooms in the grill basket and grill them, stirring every 3 minutes or so, for about 20 minutes total or until they're tender and cooked throughout. Add the lemon zest at the last moment. Stir.
8
Transfer the mushrooms to a platter and sprinkle with the red wine vinegar. Top with the shaved ricotta salata.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds mushrooms (a combination of chanterelle, portobello, cremini, and/or white mushrooms), 3 tablespoons olive oil, 1 tablespoon minced fresh thyme, 1 1/2 teaspoons sugar, and more.

Yes, Fire-Roasted Mushrooms With Ricotta Salata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fire-Roasted Mushrooms With Ricotta Salata

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