This glorious mushroom and cavolo nero recipe by Regula Ysewijn is served on our crispbreads over a base of creamy ricotta, making the most of autumnal ingredients. A quick and easy lunch that is packed full of flavour.
175g of mixed seasonal wild mushrooms
Cavolo nero, 4 leaves
50g of blanched hazelnuts
200g of ricotta
Peter’s Yard original crispbreads
Freshly ground black pepper
Extra virgin olive oil
- Tear the cavolo nero into smaller pieces, blanch in salted boiling water for about 30 seconds then chill in cold water to retain the vibrant green colour.
- Prepare your mushrooms by brushing off any dirt. Tear or slice into evenly sized pieces.
- Scoop the ricotta into a bowl and season with a little salt and pepper plus a drizzle of olive oil.
- Toast the hazelnuts in a hot dry pan until lightly golden. Once cooled, roughly chop into halves.
- Heat up 2 tablespoons of olive oil in a heavy-based pan and fry the mushrooms until they have a golden hue. Season with salt and pepper then remove from the pan and wrap in foil to keep warm.
- Add a knob of butter to the pan and gently warm through the cavolo nero. Season with salt and pepper.
- Scatter the cavolo nero over the bowl of seasoned ricotta and top with the warm mushrooms and toasted hazelnuts. Finish with a drizzle of extra virgin olive oil and a twist of black pepper. Serve with crispbreads.