#PGMinseason Winners | My Blue And White Kitchen
After the past month spent enjoying our community through the hashtag project #PGMinseason it is an absolute treat that we now introduce you to our project winners. What stood out to us and our community leaders the most about Sini's submission from My Blue and White Kitchen was her wonderfully simple aesthetic choice to highlight the seasonal fare she prepared through foraging in her native Finland. It's obvious that Sini's connection to eating in season is not just a conscious choice but a part of her lifestyle and we have enjoyed the way she took us on a journey throughout the duration of the project from start to finish.
Thank you so much Sini for your beautiful efforts and contribution to the #PGMinseason project!
Here is her winning submission:
THIS IS NOT REALLY A RECIPE AS I'M NOT GOING TO GIVE YOU EXACT AMOUNTS OF WHAT YOU NEED. Why? Because you don't really need to. Cook with your senses; use your eyes, your nose, and taste as you go. For 6 crostini I used around 1 cup of roughly chopped wild mushrooms and 2 small shallots. I prefer to use a mix of different mushroom varieties to keep things more interesting. The mushroom mixture can be prepared beforehand; just reheat it before assembling.
Crostini with Wild Mushrooms & Ricotta
- baguette or ciabatta-style bread, sliced
- 1 garlic clove, halved lengthwise
- wild mushrooms of your choice, roughly chopped (remember that they'll shrink considerably as they cook)
- fresh thyme leaves
- salt & freshly ground black pepper, to season
- shallots, finely sliced
- dry white wine
- more fresh thyme leaves & finely chopped parsley
- high quality ricotta
- high quality extra virgin olive oil
Toast the bread slices on a dry frying pan until golden brown in color. You can also grill them for even more flavor. Rub the fried bread slices with garlic on both sides.
In a frying pan, melt the butter on high heat. Once the butter has melted and stopped to bubble, add the mushrooms and thyme. The mushrooms will first release quite a bit of moisture but as it evaporates, the mushrooms will start to get color. Season with salt and pepper. When the mushrooms are golden brown in color, lower the temperature to medium-low and add the shallots. Cook until the shallots have softened. Add a splash of white wine and let it evaporate. Add more thyme and parsley. Taste and season (or even add more wine) if necessary. Set aside.
To arrange, top each bread slice with ricotta, mushroom mixture, and more herbs. To finish, drizzle extra virgin olive oil over the crostini. Serve!