Mushrooms Sauteed In Hazelnut And Garlic Butter With Ricotta

Ingredients

• Mushrooms
• 1 piece lemon rind, finely chopped
• 2 large dried red chillies, roasted and crumbled
• 2 large very ripe tomatoes
• 100 ml olive oil
• 300 gm Swiss brown mushrooms
• 300 gm abalone mushrooms
• 150 gm shiitake mushrooms
• 100 gm large button mushrooms
• 1 tbsp dried ceps, soaked in 200ml boiling water (see note)
• 2 tbsp dry white wine
• Fresh ricotta
• 1 litre milk (4 cups)
• 1 litre goat’s or cow’s milk (4 cups)
• 330 ml pouring cream
• 400 ml yoghurt
• Hazelnut and garlic butter
• 125 gm cultured unsalted butter
• 50 gm lightly roasted skinned hazelnuts
• 4 cloves garlic