2 tablespoons olive oil
50g butter
450g mushrooms, roughly chopped
1 small shallot, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tsp garam masala
100ml port
125g ricotta
To a large sauté pan over medium heat, add the oil and butter and heat until it starts to bubble. Add the mushrooms and cook until they start to brown, stirring. Add the shallots and sauté, until they begin to soften, 3-4 minutes. Add the garam masala, salt and pepper stir and cook for 2 minutes. Add port and let simmer, reduce by half, 5-8 minutes. Set aside to cool for 10 minutes.
Add the mushroom mix to a food processor along with the ricotta and blend until smooth, taste for seasoning.
Transfer to ramekins or container with a lid and refrigerate for 30 minutes until set.
