How To Make Ricotta Gnudi with Mixed Mushrooms & Goat Cheese - Best Recipe | Charleston Magazine

Name: How To Make Ricotta Gnudi with Mixed Mushrooms & Goat Cheese - Best Recipe | Charleston Magazine
Ingredients: 4 squares cheesecloth; 1 gal. whole milk; 11/2 tsp. kosher salt plus a pinch; 1/3 cup white vinegar; 1 cup mixed mushrooms such as shiitake, portobello, and button; 2/3 cup cake flour; 2 cups finely grated Parmesan cheese; 1 egg plus 2 egg yolks, lightly beaten; Kosher salt; 1 Tbs. canola oil; 2 tsp. minced shallot; 1/4 cup chicken stock; 1 Tbs. unsalted butter; 2 Tbs. crumbled goat cheese; 1 Tbs. fine herbs (mix of finely chopped fresh chives, parsley, tarragon, and thyme); Freshly ground black pepper

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Cooking tools:

Cheesecloth
Stand mixer
Instant-read thermometer
Colander
Fine-mesh sieve
Stockpot
Slotted spoon
Baking sheet
Skillet
Chef's knife
Cutting board
Mixing bowl
Stove
Measuring cup
Measuring spoon
Paper towel

Ingredients

4 squares cheesecloth
1 gal. whole milk
11/2 tsp. kosher salt plus a pinch
1/3 cup white vinegar
1 cup mixed mushrooms such as shiitake, portobello, and button
2/3 cup cake flour
2 cups finely grated Parmesan cheese
1 egg plus 2 egg yolks, lightly beaten
Kosher salt
1 Tbs. canola oil
2 tsp. minced shallot
1/4 cup chicken stock
1 Tbs. unsalted butter
2 Tbs. crumbled goat cheese
1 Tbs. fine herbs (mix of finely chopped fresh chives, parsley, tarragon, and thyme)
Freshly ground black pepper