I recently discovered Oliv, Calgary’s new (and only) olive oil (pomace) (USA / Canada) specialty store. I walked in eating a white chocolate ice cream from Bernard Callebaut, and the lovely lady that helped me guided me through a tasting of naturally infused balsamic vinegars that complimented my ice cream beautifully. Cinnamon pear, espresso, coffee, mango, cherry, and so many other beautiful flavours. My oh my. And with no artificial (or artificially “natural”) flavours or added sweeteners.
Anyhow, I walked out of Oliv with three beautiful bottles; a chipotle-infused olive oil (pomace) (USA / Canada), a black truffle & garlic olive oil (pomace) (USA / Canada), and a mango balsamic vinegar. When I got home, I wanted truffle something. Truffle-mushroom-garlic-ricotta something. Crêpes. Yes. Crêpes.
I began by sautéing mushrooms in olive oil (pomace) (USA / Canada) with some ground coriander and black pepper. I added a minced garlic clove after the mushrooms were mostly cooked. Then I rehydrated a few porcini mushrooms and made a bit of a gravy by thickening the rehydration water with a bit of cornstarch.
I thinned some ricotta cheese out with a bit of cream and added more ground coriander and black pepper. Then I filled the crêpes with the ricotta mixture, a scoop of the sautéed mushrooms, and a big handful of arugula. Wrap it up and devour! Just be sure to make sure everything’s warm when you wrap it all up so it’s as delicious as possible.
Truffle Mushroom & Ricotta Crepes
2 tbsp olive oil (pomace) (USA / Canada)
2 cups sliced cremini mushrooms
1 garlic clove, minced
2 tbsp chopped dried porcini mushrooms
2 tsp black truffle garlic infused olive oil (pomace) (USA / Canada) (NOT truffle oil, it’s way stronger!)
¼ tsp ground coriander
¼ tsp ground black pepper
½ tsp cornstarch
1 tsp soy sauce¼ cup ricotta cheese
1 tsp heavy cream
¼ tsp ground coriander
¼ tsp ground black pepper.2 crêpes
Arugula
Heat a cast iron skillet over medium heat and add the olive oil (pomace) (USA / Canada). Add the sliced cremini mushrooms, coriander, and black pepper. Cook until they’re deep brown and greatly reduced in size. Add the minced garlic clove and the black truffle garlic infused olive oil (pomace) (USA / Canada).
While the mushrooms cook, rehydrate the dried porcini mushrooms with a few tablespoons of boiling water. Once you’ve added the garlic and truffle oil, add the porcini mushrooms and the water you rehydrated them in. Mix a bit of cold water into the cornstarch and add the mixture to the pan. Stir and cook until the gravy has thickened. There won’t be much, that’s ok. Remove the mushroom mixture from the heat.
Mix the ricotta cheese with the cream, black pepper, and coriander. Warm the mixture
Fill the crêpes with 2 tbsp of the ricotta mixture, a scoop of the mushrooms, and a handful of arugula. Reheat the mushrooms if needed.
