Ingredients
Mushrooms
400 gr
Smoked Scamorza
100 gr
00 flour
200 gr
Ricotta
100 gr
A latte
60 ml
Peanut seed oil
60 ml
No
2
Baking powder for savoury cakes
1 bag
sale
q.b.
Baby
q.b.
Extra virgin olive oil
q.b.
Mushroom muffins are the autumnal version of the classic savoury tarts, soft and versatile. Soft, fragrant and ready in a few minutes, they are perfect as an appetizer , at the beginning of a dinner with guests, or as a homemade along with a platter of cold cuts and cheeses. Aperitif
In our recipe, the traditional muffin dough made with eggs, milk, seed oil, flour and instant yeast is mixed in a bowl with ricotta , draining the whey well and then adding the sautéed mushrooms chopped with a knife and the diced smoked scamorza.
The result, once baked, is “Boscaiola” bites. Fragrant and with a melting heart, also excellent for a party buffet or for a hearty snack.
For an even creamier result, you can put a spoonful of béchamel sauce seasoned with a pinch of nutmeg in the middle of each cup. Or you can refine the portion cakes with browned bacon, crispy bacon strips or cubes of cooked ham.
Instead of scamorza, you can opt for feta, provola or another popular spreadable cheese, or replace the ricotta with robiola or goat cheese.
Here we have chosen to use button mushrooms, but alternatively any other type of mushroom is fine: porcini mushrooms, chanterelles, pleurotus. .
Find out how to make mushroom muffins by following the step-by-step instructions and advice. If you liked this recipe, also try the savory pumpkin muffins or the cauliflower muffins
How to prepare mushroom muffins
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