Wild mushroom ratatouille recipe

This is a great recipe for any wild mushrooms that you find from chanterelles to wild oyster mushrooms. It’s particularly great with morel mushrooms too. And it’s vegetarian of course:) The recipe I make isn’t true ratatouille really because I add the ricotta, you can make it without the ricotta mixture but you’ll be missing out.

Ingredients

Vegetables/Fungi/Cheese Topping

• 2 med eggplants
• 2 med Zucchini
• 2 cups fresh mushrooms, sliced thin (chanterelle, oyster, morel, lobster mushroom, hedgehogs… whatever you can find)
• 1 tbs olive oil for mushrooms
• 1 cup grated fontina cheese (you can use mozzarella too) to top with

Sauce

• 2 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• salt, to taste
• pepper, to taste
• 28 oz can of crushed tomatoes (795 g) – good brands to use: 6 in 1 ground tomatoes or any brand with Italian pomodoro tomatoes (try on Commercial drive). It really matters, so try to find a good brand.
• 2 tablespoons chopped fresh basil or lemon balm, from 8-10 leaves

Ricotta filling

• 500grams fresh ricotta
• 2 tablespoons chopped fresh basil, from 8-10 leaves
• 1 teaspoon garlic, minced
• 2 tablespoons Chopped fresh parsley
• 2 teaspoons fresh thyme
• salt, to taste
• pepper, to taste
• 4 tablespoons olive oil
• 1 cup fresh stinging nettles (or spinach)

Preparation

1. Preheat the oven for 375˚F (190˚C).
2. Slice the eggplant and zucchini into approximately ¹⁄₁₆-inch (1-mm) lengths with a mandolin
3. Fry the mushrooms in a pan with 1 tbs olive oil with salt to taste till brown.
4. Make the sauce: Heat the olive oil in a pan over medium-high heat. Sweat/sautee the onion, garlic until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Pour a thin layer of sauce into the bottom of a 9×12 ish baking dish.
5. Put a layer of eggplant down (1 slice thick) over the tomato sauce. Season lightly with salt.
6. Make the ricotta mixture: In a small bowl, mix together the ricotta, basil, garlic, parsley, thyme, salt, pepper, and olive oil.
7. Remember to handle fresh stinging nettles with gloves before they are cooked, discard the stems. Blanche the stinging nettle leaves or spinach for 5 minutes in salted water, strain and rinse in cold water, squeeze to remove excess water, chop and add to ricotta filling. Spoon the mixture over the eggplant in one layer.
8. Add a 1 slice thick layer of zucchini, add a layer of tomato sauce on top. Add the fried mushrooms in as a layer and cover with a layer of zucchini/eggplant. Keep layering, vegetables and then a thin layer of tomato sauce until the vegetables are used up.
9. Cover the baking dish with foil and bake for 40 minutes.
10. Uncover, top with fontina cheese, then bake for another 20 minutes, until the cheese is bubbly and browned.
11. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes.
12. Enjoy!