Makes 4 Cups Filling
3 Ounces Dried Wild Mushrooms (Use whatever you like; mixture of many or Porcini only)
8 Ounces Fresh Mixed Wild Mushrooms
2 Shallots
2 Garlic Cloves
2 Scallions, White and Green Parts
1 Tablespoon Fresh Thyme
2 Tablespoons Unsalted Butter
1 Cup Mushroom Liquid From Rehydrated Mushrooms
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Crush Red Pepper Flakes
16 Ounces Whole Milk Ricotta Cheese
2 Large Egg Yolks
¼ Cup Finely Grated Parmesan Cheese
½ Cup Grated Whole Milk Mozzarella Cheese
2 Tablespoons Fresh Parsley, Finely Chopped
1 Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Place the dried mushrooms in a saucepan and cover with water. Bring the mushrooms to a boil and simmer for 10 minutes until reconstituted and soft. Drain mushrooms with a mesh strainer reserving the liquid. Rinse the mushrooms to remove any sand and squeeze dry. Set aside. Strain the mushroom liquid through a double layer of cheesecloth or a single layer of paper towel. Set aside.
Trim the stems of the fresh wild mushrooms and rinse quickly under cold water to remove any dirt or sand. Put the mushrooms in a food processor fitted with a steel blade and chop to fine pulsing 8 to 10 times. Remove the chopped mushrooms and set aside. Add the rehydrated wild mushrooms, shallots, garlic, scallions, fresh Thyme leaves, 1 teaspoon coarse sea salt and ½ teaspoon black pepper to the food processor bowl and chop fine.
Heat the butter in a large sauté pan over medium high heat until hot and add the rehydrated mushroom/herb mixture to the pan. Sauté for a few minutes until the mixture becomes fragrant. Add the fresh chopped mushrooms and sauté for a few more minutes. Add 1 cup reserved wild mushroom liquid. Cook the mixture over low heat until all of the liquid has been reduced completely and the mixture is dry, stirring frequently. Remove the pan from the heat and put the mushroom mixture into a bowl. Cool to room temperature.
Meanwhile, place the ricotta, egg yolks, parmesan, mozzarella, chopped parsley, fine sea salt and black pepper into a bowl and thoroughly blend together. Once the duxelles are cooled to room temperature blend them into the ricotta mixture.
