Mushroom Ricotta Gnudi – Global Flavors Culinary Competition

Ingredients

• 1/2 cup grated Real California Vella Romanelo cheese
• 1-1/4 pounds matsutake mushrooms, cleaned and sliced
• 2 tablespoons olive oil
• 1 cup chopped onions
• 1-1/2 ounces garlic, crushed and sliced (about 3 cloves)
• 6-1/2 ounces russet potato, peeled and sliced (about 1 medium)
• 1 tablespoon sherry vinegar
• 1 tablespoon tamari soy sauce
• 1/4 cup dried porcini mushrooms
• 8 cups water or mushroom stock
• 1/4 cup Real California butter, cut into cubes
• 2 ounces Real California Crescenza cheese, torn into pieces
• 10 whole matsutake mushrooms, divided
• 1 cup olive oil
• 1 lemon, zest removed
• 2 tablespoons salt
• 1 bunch chives
• 1 bunch chervil
• 18 ounces Real California Ricotta cheese
• 1-1/2 ounces egg yolks (about 3)
• 1-1/2 cups pastry flour
• 1-1/2 teaspoons salt